Oil-Marinated Oysters

1. 1

   Coat the oysters in katakuriko and wash well, rinse, then drain in a sieve.

2. 2

   Season with salt.

3. 3

   Take an unpeeled clove of garlic and microwave it for 30 seconds with in it's skin.

4. 4

   Remove the skin, cut it in half, and remove the core.

5. 5

   Put the well-drained oysters in a Teflon frying pan and cook them on high until the moisture evaporates.

6. 6

   Once the moisture has completely evaporated, add the oyster sauce in a circular motion.

7. 7

   Moisture will reappear after adding the oyster sauce, so cook it till it evaporates once again.

8. 8

   Once the moisture has evaporated, combine the oysters with the bay leaves, red chili peppers, and garlic in a bowl, then fill with olive oil up to the top of the oysters.

9. 9

   Store in the fridge.

10. 10

    This will last for about 5 days.

11. 11

    They are fantastic when freshly made, but I think they taste best the following day.

* Per serving · 4 servings · Values may vary.

No additional tips available.