Nanban Style Oyster with Grated Daikon Radish

Nanban Style Oyster with Grated Daikon Radish

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.

Ingredients: 3-4 servings

150-200 g
● Ponzu
50 ml
● Sugar
1 tablespoon
● Grated garlic
about 1 teaspoon
● Grated ginger
about 2 teaspoon
● Sesame oil
about 1 teaspoon
Grated daikon radish
a generous amount
Chopped green onions
a generous amount


1. Add all the ingredients of ● in a pan and bring it to a boil to dissolve the sugar (you can microwave it also).
2. 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.
3. 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.)
4. 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.
5. Right before serving, top them with grated daikon radish and sprinkle on the chopped green onions and it is done.
6. 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.