Wash the oysters using katakuriko (refer to Recipe ID: 673604 for the washing technique). Gently pat dry with paper towels.
Add the ● ingredients to a bowl, add the oysters, and gently mix together. Refrigerate for 15 minutes.
Gently wipe off any moisture from the oysters and cover each one by one in rice flour. Add butter to a warm frying pan. Once it's melted, cook the oysters over medium heat until they're plump.
Transfer to a serving plate, and serve with lemon or Japanese citrus if you like.
A reader informed me that you can cook these nicely by separating each one in the frying pan, adding a little bit of oil, and cooking over slightly high heat.
Story Behind this Recipe
I love oysters, and wanted to try eating them in a somewhat unique saute.
When combining the ● ingredients in Step 2 make sure the miso is completely dissolved. I used rice flour, as excess flour doesn't stick. If using katakuriko please remove any excess flour before cooking.