Culinary Workshop - Culinary Art - 2012.Jan
Ingredients
| Oysters | 8 pieces ... Sprinkle with salt, wash, and drizzle with sake. Coat with flour just before cooking. |
| Flour | As needed |
| Vegetable oil | 2 tsp |
| Broth | 3 tbsp ... Made by dissolving consommé in hot water |
| Fresh cream | 1 tbsp |
| Butter | 8g |
Miso Sauce
| Egg yolk | 1 piece |
| Water | 1 1/2 tbsp |
| White miso | 20g or more |
Steps
- Heat vegetable oil in a frying pan and sauté the oysters on both sides. Remove and set aside.
- In the same frying pan, add broth and fresh cream, and simmer until thickened. Add butter, then return the oysters to the pan and coat them in the sauce. Place on heatproof shells or plates.
- In a bowl, combine egg yolk and water, and whisk over a double boiler until thick and frothy. Mix in the white miso.
- Pour the miso sauce over the oysters, and grill for about 4 minutes.