Oysters Rolled In Lettuce

Oysters Rolled In Lettuce

The crispy texture of lettuce contrasting with oysters is irresistible.

Ingredients: 2 to 3 servings

Oysters (large)
200 g
half the number of the oysters
as needed
Shiitake mushrooms
2 to 3
☆Dashi stock
150 ml
☆Soy sauce
1 tablespoon
1 tablespoon
2 tablespoons
Katakuriko slurry
as needed


1. Wash the oysters carefully (see Recipe ID: 673604). Blanch the lettuce, stems first, quickly in boiling water . Slice the shiitake mushrooms to 3 mm thick.
2. Lightly pat dry the oysters, coat in katakuriko, then wrap 2 in 1 lettuce leaf.
3. Seal the ends with a little katakuriko.
4. Put the ☆ ingredients in a pan. When it reaches a gentle boil, add the rolls seam side down. Also add the sliced shiitake mushrooms.
5. Cover with a piece of aluminium foil placed right on top of the rolls (the foil acts as an otoshibuta or drop lid). Simmer for 10 minutes over low-medium heat. Transfer the rolls to a serving plate. Thicken the remaining liquid with katakuriko dissolved in water, and pour the sauce over the rolls to serve.

Story Behind this Recipe

For my oyster-loving husband!
I wanted him to eat more vegetables, no matter how little.