Oyster Saute With Green Onion Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Oyster cooked with butter and soy sauce is standard dish over here in Japan. I upgrade everyone's favorite recipe with garlic and green onion and it goes just fine! Washing oysters with starch to purify the taste is a method I learned from Chinese recipe while traditionalist Japanese chefs use graded Daikon radish juice. Ingredients:
10 oysters |
2 tablespoons starch |
1 garlic clove, chopped finely |
1/2 tablespoon salad oil |
1 tablespoon butter |
1 tablespoon sake or 1 tablespoon white wine |
1 1/2 teaspoons soy sauce |
1 ounce green onion, chopped finely |
Directions:
1. Dredge the well drained oysters in some starch and toss them very gently in a bowl till the liquid turns dark. Wash out the darkened liquid with cold water until the water becomes clear. Drain well. Place the oysters between paper towels and dry.
2. Coat the oysters lightly with some flour (not listed in the ingredients above). Heat some salad oil in a non-stick frying pan, add garlic, stir fry till they become golden over medium heat. Add oysters cook until golden. Turn over, add the Sake and cover. Cook for 2 to 3 minutes over low heat.
3. Add and melt the butter. Add soy sauce and green onion and stir to coat the oysters with sauce. Serve hot.
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