Sublime Sake-Steamed Oysters

Sublime Sake-Steamed Oysters

I can declare confidently that this is the most delicious way to enjoy oysters.
So easy but so good!! The oysters are plump and juicy and the umami is delicious.


Shucked oysters (suitable for eating raw)
As much as you like
Grated daikon radish
to taste
Momiji oroshi (grated daikon radish with red chili pepper)
to taste
to taste
Green onions (finely chopped)
to taste
1 cup or so (200 ml)
1 cup or so (200 ml)
2 tablespoons or so


1. Wash the shucked oysters while gently shaking them in water (2 to 3 times). Put some salt water that's about as salty as sea water in a bowl, and soak the oysters in it.
2. Bring an equal amount each of sake and water to a boil in a pan, to evaporate the alcohol. (The alcohol may flame up while it's cooking off, but the flames will disappear right away so don't panic.)
3. Gently put the oysters in the sake-water liquid. When they have plumped up they are done! (You can use the cooking liquid for clear soups or chawanmushi (savory egg custard), or in oyster rice.)
4. Put the grated daikon radish in a microwave-safe container and microwave for 1-2 minutes until it no longer tastes harsh. (It will be OK for small children this way too!) Serve the oysters while they're still warm topped with the grated daikon radish.

Story Behind this Recipe

Whenever I use oysters in recipes, I always plump them up with wine or sake. Plumped up oysters look so good, so I tried one, and it was so good—better than when raw, stir fried, and even deep fried. And so easy! Since then, this has become a family favorite!