Nanban Style Oyster with Grated Daikon Radish – a delicious recipe with Oysters, Ponzu, Sugar, garlic, ginger, Sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Add all the ingredients of in a pan and bring it to a boil to dissolve the sugar (you can microwave it also).
2
Put the oysters in a strainer, coat them with 1 rounded tablespoon of katakuriko (not listed).
3
Mix by hand to let the katakuriko coat them, then rinse them under running water.
4
Drain the oysters.
5
Sprinkle katakuriko (not listed) on the oysters, pan-fry them over high-heat in the desirable amount of heated oil (not listed) until crunchy.
6
(If you have leftover garlic, use it as well.)
7
Marinate the oysters in the sauce from Step 1 for a while.
8
If you are saving them, transfer them into a container and stock in the refrigerator.
9
Right before serving, top them with grated daikon radish and sprinkle on the chopped green onions and it is done.
10
The oysters are marinated in the sauce so you can enjoy them for 2 to 3 days.
39
kcal
Calories
1
g
Fat
7
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 grams Oysters, 50 ml Ponzu, 1 tbsp Sugar, 1 tsp Grated garlic, and more.
Yes, Nanban Style Oyster with Grated Daikon Radish 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.
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