Oyster Shigure-ni Simmered Oysters with Soy Sauce and Ginger
Recipe for "Oyster Shigure-ni Simmered Oysters with Soy Sauce and Ginger". food forum is Kikkoman's quarterly newsletter. Each issue features various aspects of Japanese food culture and traditions...
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Cooking tools:
- Stove
- Saucepan
- Nonstick skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Slotted spoon
- Spoon
- Paper towel
- Plate
Ingredients
- Fresh oysters, shucked, total 350-400 g / 3/4 lb.*1
- Salt
- 200 ml / 5/6 C sake
- 50 ml / 3 1/3 T Kikkoman Soy Sauce
- 2 1/2 t granulated sugar
- 1 large knob ginger, peeled and cut into thin strips for total 20 g / 0.7 oz.
- 1 small bay leaf
- 2 T extra virgin olive oil
- Aka yuzu kosho red yuzu citrus chili paste*2
- Naga-imo Chinese yam, 250 g / 9 oz.
- 1-2 t pure olive or canola oil
- Pink peppercorns for optional garnish
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