Autumn｜Japanese｜Mushrooms｜Seafood｜牡蠣の柚香みぞれ煮
Oysters Simmered with Yuzu and Grated Daikon
Culinary Workshop - Culinary Art - Nov. 2013
Ingredients (Serves 2)
| Oysters | 120g ... Lightly sprinkle with salt and rinse |
| Grated Daikon Radish | 100g ... Lightly drained |
| Nameko Mushrooms | 20g ... Boiled |
| Yuzu Peel | As needed |
| Ponzu Sauce | As needed |
| Scallions | As needed ... Thinly sliced diagonally, soaked in water, and drained |
Clear Broth
| Dashi Stock | 300ml |
| Sake | 3 tbsp |
| Light Soy Sauce | 2 tbsp + a little more |
| Salt | 2/3 tsp |
Steps
- Place the oysters and some sake (not listed in ingredients) in a pot, heat, and steam with the sake.
- Warm the clear broth, then add the grated daikon radish, nameko mushrooms, and yuzu peel cut into small pieces.
- Add the steamed oysters from step 1, and warm through. Serve in a bowl, optionally with ponzu sauce on the side, and top with scallions.