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"Crystalized" Oysters with Thick Mushroom Sauce

"Crystalized" Oysters with Thick Mushroom Sauce

With just a simple trick, enjoy the slick texture of cooking oysters!

Ingredients: 2 servings

Cooking oysters
100 g
Katakuriko
2 tablespoons
Yuba (or silken tofu)
80 g
Maitake mushrooms
30 g
Shiitake mushrooms
2
●Dashi stock
150 ml
●Soy sauce
1 tablespoon
●Sake
1 tablespoon
●Mirin
1/2 tablespoon
Katakuriko slurry
as needed

Steps

1. Shred the maitake mushrooms with your hands, and thinly slice the shiitake mushrooms (shred the stems too). Combine the ● ingredients and mushrooms in a pan and heat. When the mushrooms are cooked, pour in the katakuriko slurry to thicken the sauce.
2. Bring water to a boil in a pot and drop the oysters one by one. When they become plump, transfer to a colander, rinse off the excess katakuriko, and pat dry.
3. Shred the maitake mushrooms with your hands, and slice the shiitake mushrooms thinly (shred apart the stems too). Combine the ● ingredients and mushrooms in a pan and heat. When the mushrooms are cooked, add katakuriko dissolved in water to thicken the sauce.
4. Put the yuba (or tofu) that has been cut into bite sized pieces on a plate with the Step 2 oysters, pour the mushroom sauce over, and serve.

Story Behind this Recipe

I wanted to transform cooking oysters to have a slick texture like raw ones.