The nanban sauce goes really well with pan-fried oysters. The grated daikon radish has properties to help aid digestion! You can store it for 2 to 3 days. It is perfect to serve it to your guests with some drinks.
Add all the ingredients of ● in a pan and bring it to a boil to dissolve the sugar (you can microwave it also).
Put the oysters in a strainer, coat them with 1 rounded tablespoon of katakuriko (not listed). Mix by hand to let the katakuriko coat them, then rinse them under running water. Drain the oysters.
Sprinkle katakuriko (not listed) on the oysters, pan-fry them over high-heat in the desirable amount of heated oil (not listed) until crunchy. (If you have leftover garlic, use it as well.)
Marinate the oysters in the sauce from Step 1 for a while. If you are saving them, transfer them into a container and stock in the refrigerator.
Right before serving, top them with grated daikon radish and sprinkle on the chopped green onions and it is done.
The oysters are marinated in the sauce so you can enjoy them for 2 to 3 days.
Story Behind this Recipe
I marinated the oysters in the nanban sauce. This turned out to be big hit! It was so good that my husband had too much beer... It became a standard dish in my house, since everyone loves it and it's relatively easy to make.
The garlic, ginger and sesame oil amounts listed here are the minimum required. Adjust the amount to your liking. By adding the grated daikon radish, it helps aid the digestion. The sauce is very tasty and you will want to drink it up. If you are serving it to a small child, make it sweeter by adding more sugar (2 rounded tablespoons).