Culinary Art Studio Karinary Art 2022.January
Ingredients
| Oysters | 200g ... Sprinkle with salt, rub to clean, rinse thoroughly, and pat dry. |
| Avocado | 1 ... Slice into 5mm pieces and drizzle with lemon juice (optional). |
| Shiraga negi (white onion strips) | As needed ... Cut into 3cm lengths. |
| Rice | As needed |
| Roasted seaweed (nori) | As needed |
| Yuzu kosho | As needed |
Seasoning
| Soy sauce | 2 tsp or more |
| Mirin | 2 tsp |
| Oyster sauce | 1/2 tsp |
Instructions
- Arrange the oysters in a non-stick frying pan and heat. When the oysters puff up, flip them, cover with a lid, and cook over low heat for another 1-2 minutes. Remove from the pan.
- Add the pan juices and Seasoning (soy sauce to oyster sauce) to the pan and reduce until thickened.
- Return the oysters to the pan and coat them with the sauce.
- Place rice on a sheet of roasted seaweed, add the oysters, avocado slices, shiraga negi, and yuzu kosho, then roll up.