"Crystalized" Oysters with Thick Mushroom Sauce

1. 1

   Shred the maitake mushrooms with your hands, and thinly slice the shiitake mushrooms (shred the stems too).

2. 2

   Combine the ingredients and mushrooms in a pan and heat.

3. 3

   When the mushrooms are cooked, pour in the katakuriko slurry to thicken the sauce.

4. 4

   Bring water to a boil in a pot and drop the oysters one by one.

5. 5

   When they become plump, transfer to a colander, rinse off the excess katakuriko, and pat dry.

6. 6

   Shred the maitake mushrooms with your hands, and slice the shiitake mushrooms thinly (shred apart the stems too).

7. 7

   Combine the ingredients and mushrooms in a pan and heat.

8. 8

   When the mushrooms are cooked, add katakuriko dissolved in water to thicken the sauce.

9. 9

   Put the yuba (or tofu) that has been cut into bite sized pieces on a plate with the Step 2 oysters, pour the mushroom sauce over, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.