Big John'S Oyster Motoyaki Recipe

Name: Big John'S Oyster Motoyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oysters (large & alive); 1 cup japanese mayonnaise (Kewpie brand); 1/4 cup fresh mushrooms, finely chopped; 1/4 cup green onion, finely chopped; 1 tablespoon red miso; 1 teaspoon butter; 1 teaspoon ground pepper; 1 teaspoon cayenne pepper (optional. I love heat); 1 lemon, cut into 6 wedges; 3 teaspoons fish roe (Masago or Capelin eggs)

Servings: persons

1
Scrub the oysters and rinse them off. Shuck the oysters(if you have trouble shucking try placing the oysters in a shallow pan of boiling water for a minute first). Always smell a freshly shucked oyster to make sure it's fresh, they should have no strong odor and merely smell like the ocean.
2
Once the oysters are shucked, remove the meat and rinse it off in cold water, being sure to remove any shell fragments or the beginnings of a pearl(these are murder on your teeth) Discard the flat top half of the shell and keep the lower bowl shaped half, rinsing them out as well. Dry the meat by patting between 2 paper towel sheets.
3
Whisk the mayonnaise, miso paste and peppers together. Set aside.
4
Lightly saute the mushrooms and onion in butter to remove some of the water.
5
Heat oven to 400u00b0F.
6
Spread a thin layer of mayo mixture on the bottom of each shell.
7
Cut the oyster meat into 4-6 pieces per oyster and divide evenly onto the shells.
8
Divide the onion & mushroom mixture evenly into shells and top off thickly with the mayonnaise mixture, being sure to completely cover everything in the shell with the mixture.
9
Place the shells on a baking sheet or arrange them in a shallow pan as level as you can.
10
Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
11
Remove oysters from the oven, placing a small amount of Masago on each and serve with a lemon wedge.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 oysters (large & alive), 1 cup japanese mayonnaise (Kewpie brand), 1/4 cup fresh mushrooms, finely chopped, 1/4 cup green onion, finely chopped, and more.

Yes, Big John'S Oyster Motoyaki falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big John'S Oyster Motoyaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions