Japan Sake and Shochu Makers Association | JSS
Enjoy how the richness of the butter spreads out through your mouth and is mellowed out by oysters!
There are two key tips when using oysters! First is to wash them with grated daikon radish, and the second is to coat them with a thin layer of flour after seasoning. The first tip removes dirt from the oysters, and the latter uses the flour to lock in the flavors of the oysters. In addition to vitamins and minerals, oysters are also rich in taurine, which is said to reduce cholesterol absorption and improve liver function. Currently in season, the highly nutritious oyster is the perfect snack to have with sake on a cold evening!
These butter seasoned oysters will pair perfectly with a wide range of sake, including fruity types, light and smooth and matured sake! Enjoy this delicious match!
| 10 oysters (for cooking) |
| ┗ Grated radish, as needed |
| ┗ A pinch of salt and pepper |
| ┗ 2 tablespoons of flour |
| 50g of Japanese mustard greens |
| 1/10 of red bell pepper |
| 1 tablespoon of butter |
| (A) 1/2 tablespoon of soy sauce |
| (A) 1/2 tablespoon of hon mirin |
| 1 tablespoon of white sesame seeds |
Step 1:
Wash the oysters lightly with grated radish, then rinse under running water and pat dry with a paper towel. Cut the Japanese mustard greens into 4 cm lengths, remove seeds from red bell pepper, slice thinly and place in a bowl.
Step 2:
Season the oysters from (Step 1) with salt and pepper, dust with flour, and heat in a frying pan with butter. When browned on both sides, add ingredients (A) and cover with a lid, and steam to cook through.
Step 3:
Place (Step 2) on top of the vegetables chopped up in (Step 1) and sprinkle with white sesame seeds.
Tip: Sprinkling with white sesame seeds will make the dish look even more appetizing.
