Oysters Marinated in Olive Oil

Oysters Marinated in Olive Oil

This dish is the reason I look forward to winter. It's great with pasta, as an hors d'oeuvre, or even as an accompaniment to drinks.


1 pack (about 400 - 500 g)
Olive oil
as needed
Oyster sauce
1 tablespoon
1 teaspoon
Red chili pepper
Katakuriko (optional)
as needed


1. Coat the oysters with katakuriko and then gently rinse with running water. Without using oil, place the oysters in a frying pan and lightly brown the surface.
2. Add the oyster sauce and the ra-yu to the frying pan from Step 1 and cook to coat the oysters with the flavor. Remove the oysters and let cool.
3. Place the oysters and the red chili pepper in a storage container. Fill with olive oil until completely covered. Let them marinate overnight and then enjoy whenever you want.
4. These will keep in the refrigerator for 6-7 days depending on the season. Check before eating.
5. If you aren't a fan of spicy foods, omit the chili pepper. You can use the extra oil for pasta or as a bread dip.

Story Behind this Recipe

I had these at an izakaya (Japanese pub) and really enjoyed them. The shop used white sesame oil to marinate their oysters but I always make mine with olive oil.