Japanese｜Seafood｜Vegetables｜Winter｜煮牡蠣・焼き蕪添え
Simmered Oysters with Grilled Turnip
Cooking Studio Culinary Art 2019.Dec.
Ingredients
| Oysters (for cooking) | 12 pieces (200g or more) ... Sprinkle with salt, wash 2-3 times, and drain |
Mixed Seasonings
| Soy sauce | 1 1/3 tbsp |
| Sake | 1 1/3 tbsp |
| Mirin | 1 1/3 tbsp |
| Sugar | Just over 1 tsp |
Garnish
| Shogoin turnip | 1/4 ... Cut into 2cm-thick wedges with the skin on. Grill until cooked. |
| Chinese cabbage (inner leaves) | Thinly julienned ... Soak in water to make crispy. |
| Yuzu peel | Julienned |
| Yukari (red shiso seasoning) | As needed |
Procedure
- Bring the mixed seasonings to a boil over medium heat to evaporate the alcohol. Add the oysters and cook over slightly high heat. Once the oysters are plump, remove them from the pot.
- Reduce the remaining cooking liquid in the pot until halved, then return the oysters and cook for 1-2 minutes. Remove the oysters again, reduce the liquid further to half, and return the oysters. Repeat this process 2-3 times.
- Finally, cook over high heat to coat the oysters thoroughly with the reduced sauce.
- Serve the simmered oysters on a plate with grilled turnip and julienned Chinese cabbage. Sprinkle yuzu peel and yukari over the cabbage.