Autumn｜Japanese｜Mushrooms｜Seafood｜牡蠣のオイル漬け・しめじ添え
Oysters Marinated in Oil with Shimeji Mushrooms
Culinary Workshop - Culinary Art - Nov. 2010
Ingredients
| Oysters | 200g ... rinse with grated daikon and pat dry |
| Grated daikon radish | 150g |
Seasonings
| Sake | 2 tbsp |
| Dark soy sauce | 2 tsp |
| White sesame oil (Taihaku) | as needed |
Garnish
| Shimeji mushrooms | 100g ... separate into small clusters |
| Yuzu citrus | as needed ... finely julienned |
Instructions
- Place the oysters in a single layer in a pan and heat. When they begin to puff up (about 30% cooked), flip and sear the other side. Remove from pan.
- Reduce the oyster juices left in the pan until golden brown, add sake and bring to a boil. Adjust flavor with dark soy sauce, then return the oysters to the pan and coat with the sauce.
- Transfer the oysters from step 2 into a container and pour in enough white sesame oil to cover them. Store in the fridge (can be eaten from the next day).
- In the same pan used in step 2, add oil (not listed in ingredients) and sauté the shimeji mushrooms. Season with salt and pepper. Finish with a splash of sake and stir-fry until well coated.
- Arrange the oysters and shimeji mushrooms on a plate, garnish with julienned yuzu on top.