Wash the oysters well under running water. Boil the oysters. Once plump, drain in a colander.
Put the oysters in a pot. Add 2/3 of the sake that you want to use to the oysters, and add in enough water to cover the surface of the oysters. Turn the heat onto high.
Add a generous amount of mirin to the pot in a circular motion. Next add the sugar and garlic and then cover with an aluminum foil lid that sits on top. (oshibuta)
Once it's boiling, skim off any scum. Lower the heat so that it doesn't boil over. Add in a generous amount of soy sauce in a circular motion. Skim off any scum. Doing this keeps the flavoring light.
Boil it for about 15 minutes till the small bubbles turn into large ones. Agitate the pan so that they don't burn and then, once evenly seasoned, it's ready! There shouldn't be any soup leftover.
Leave them in the pot as it to cool. by doing so, it locks in the flavor making them even more delicious!
Story Behind this Recipe
Oysters are delicious and when they are in season, I make this dish for my husband.
These last for 4-5 days! Once the liquid has cooked down to half, season it. If it's too sweet, add soy sauce etc. Basically adjust as you feel necessary. [Update] We use an 18 cm wide pot in my home. I recommend using 200 ml of sake and about 3-4 tablespoons of mirin and soy sauce.