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Kicchiri Kitchen: Sautéed oysters with miso and spring onions (焼き牡蠣のねぎみそ)

The oyster season has started again, so what better time to try this easy and delicious dish.


Serves 3-4 as a main dish with rice and sides

12 oysters (about 300 grams)

1 bunch of spring onions

3 tablespoons red miso paste (akamiso)

1 tablespoon white miso paste (shiromiso)

2 tablespoons mirin

2 tablespoons sake

a little flour, sesame oil and extra sake

  1. Oysters are sold in bags with liquid. Rinse the oysters well with salted water, drain and remove excess water.
  2. Dust the oysters lightly with flour.
  3. Cut the spring onion into 4 cm long pieces.
  4. In a bowl put the miso pastes, mirin and sake. Mix well.
  5. Put 1 tablespoon of sesame oil in a heated frying pan.
  6. Sauté the oysters both sides until golden in colour, add 3 tablespoons of sake, cover and cook for a few minutes, then remove the oysters from the pan.
  7. Re-heat the frying pan and put in 1 tablespoon of sesame oil to fry the spring onion.
  8. Add the oysters back into the pan with the spring onion and then add the miso paste mixture.
  9. Mix well and serve.

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