Nogluten Recipes

Shiso-scented Oysters Marinated In Oil Recipe

Shiso-Scented Oysters Marinated in Oil Recipe
Posted at :
Posted by :
Print Recipe

Prepare the ingredients before making Shiso-Scented Oysters Marinated in Oil in your home. Then, follow these steps below to serve Shiso-Scented Oysters Marinated in Oil for your family or friends.

Ingredients: Shiso-Scented Oysters Marinated in Oil

  • 450 to 500 grams Shucked oysters
  • 2 tbsp White wine (or sake)
  • 1 tbsp Oyster sauce
  • 2 tsp Soy sauce
  • 2 clove Garlic
  • 1 or more (to taste) Red chili pepper
  • 1 Extra virgin olive oil (or grapeseed or vegetable oil)
  • 1 few peppercorns and * 1 leaf ★ Black peppercorns, * bay leaf
  • 1 Salt, katakuriko to pre-treat the oysters

How to Make Shiso-Scented Oysters Marinated in Oil

If you have prepared the ingredients needed, now time to start cooking. There are 23 steps you must follow to make Shiso-Scented Oysters Marinated in Oil in your home by yourself.

    Step 1
  • Put the raw shucked oysters in a bowl, and add salt or katakuriko. Gently rub them with the salt or katakuriko to wash their surfaces, taking care not to smush them. Rinse under running water.
  • Step 2
  • You can wash the oysters with grated daikon radish instead. Use whichever method you usually use.
  • Step 3
  • Drain off the water, sprinkle with some sake (not listed in the ingredients) and then drain into a sieve with a bowl underneath. You can do everything up to this point in advance, and put the bowl and sieve in the refrigerator...
  • Step 4
  • ...which lets the excess moisture drain off the oysters into the bowl so they aren't watery. If you're in a hurry, you can just wash them and proceed. Slice the garlic.
  • Step 5
  • Put the oil in a frying pan and heat with half the garlic to bring out their fragrance. If you want to make it spicy, add a de-seeded red chili pepper.
  • Step 6
  • Add the oysters and heat through.
  • Step 7
  • The moisture in the oysters will bubble up right away. Add the white wine and cook off the alcohol.
  • Step 8
  • When the oysters are cooked through, take them out so that don't shrink. (Make sure to put a bowl under the sieve.) If there is any scum, skim it off completely.
  • Step 9
  • Return the liquid that drained off the oysters into the bowl back to the frying pan. It has lots of umami so don't forget to add it back!
  • Step 10
  • Add the oyster sauce to the pan. Simmer to reduce.
  • Step 11
  • When the liquid in the pan has reduced a bit, put the oysters back in. Shake the frying pan to coat the oysters with the sauce. Be careful not to let them burn.
  • Step 12
  • Just before all the moisture in the pan has cooked off, add the soy sauce. Roll the oysters around, then take the pan off the heat. It will have a wonderful smell from the soy sauce. (Use ki-joyu (raw unpasteurized soy sauce) if possible.)
  • Step 13
  • Put the oysters in a container, add the remaining uncooked half of the garlic, and pour extra virgin olive oil over all. Add the bay leaves and black peppercorns too for extra flavor.
  • Step 14
  • I also add a red chili pepper. For this amount, it's not worth packing into jars since it's all gone the next day. If you make a large batch and and to preserve it, see the next step.
  • Step 15
  • Put the oysters in a clean jar, and add enough extra virgin olive oil to cover them, together with the ★ ingredients. The oysters will keep for 2 to 3 weeks in the refrigerator if they are completely immersed in oil.
  • Step 16
  • Make sure to refrigerator them. I've never had any left over for longer than 2-3 weeks so I don't know how much longer they'd keep, but I recommend finishing them within 2 weeks.
  • Step 17
  • The oil will solidify in the refrigerator, but will return to its liquid state if you leave it out for a little while at room temperature.
  • Step 18
  • The oysters are not simmered for very long so they don't shrink much. They stay filled with their umami and plump. Since they're tossed with the sauce just at the very end, they taste very light and elegant.
  • Step 19
  • They taste great eaten the same day, but are even better the next day when the oil and oysters have melded. The remaining oil can be used in various recipes, so please use it all up.
  • Step 20
  • After being marinated for a few days, the oysters become very mild in flavor (because the flavor gets transferred to the oil). If they seem too bland to you, add a little rock salt to them.
  • Step 21
  • I always use extra virgin olive oil for this, but if you don't like olive oil you can try grapeseed oil or vegetable oil.
  • Step 22
  • Raw oysters go bad very fast, so if you use large frozen shucked oysters, you can enjoy their texture. I used frozen oysters in the photos for this recipe.
  • Step 23
  • If you are using frozen oysters for this recipe, it's best to defrost them and clean them as described, rather than sautéing them while they're still frozen.
Shiso-Scented Oysters Marinated in Oil Reviews

Add your opinion about Shiso-Scented Oysters Marinated in Oil Recipe above or tell your story when cooking Shiso-Scented Oysters Marinated in Oil in your home.

Recipe Related to Shiso-Scented Oysters Marinated in Oil
Apple Pie Overnight Oats Apple Pie Overnight Oats
Posted at : December 27, 2016, 1:36 pm
Posted by : shannalee83
Cooking Time : 5 minutes
Serving : 1
green tangerine green tangerine
Posted at : December 27, 2016, 12:05 pm
Posted by : Sydney Carrico
Omelette with Lots of Vegetables and Cheese Omelette with Lots of Vegetables and Cheese
Posted at : December 27, 2016, 10:19 am
Posted by : cookpad.japan
Serving : 4
Momma's blueberry pancakes and homemade triple berry syrup Momma's blueberry pancakes and homemade triple berry syrup
Posted at : December 27, 2016, 7:56 am
Posted by : Deanna Giuliani
Uji-Kintoki Inspired No-Bake Cheese Cake with Condensed Milk and Adzuki Uji-Kintoki Inspired No-Bake Cheese Cake with Condensed Milk and Adzuki
Posted at : December 27, 2016, 1:36 pm
Posted by : cookpad.japan
Serving : 4

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z