Oysters Rolled In Lettuce

1. 1

   Wash the oysters carefully (see.

2. 2

   Blanch the lettuce, stems first, quickly in boiling water .

3. 3

   Slice the shiitake mushrooms to 3 mm thick.

4. 4

   Lightly pat dry the oysters, coat in katakuriko, then wrap 2 in 1 lettuce leaf.

5. 5

   Seal the ends with a little katakuriko.

6. 6

   Put the ingredients in a pan.

7. 7

   When it reaches a gentle boil, add the rolls seam side down.

8. 8

   Also add the sliced shiitake mushrooms.

9. 9

   Cover with a piece of aluminium foil placed right on top of the rolls (the foil acts as an otoshibuta or drop lid).

10. 10

    Simmer for 10 minutes over low-medium heat.

11. 11

    Transfer the rolls to a serving plate.

12. 12

    Thicken the remaining liquid with katakuriko dissolved in water, and pour the sauce over the rolls to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.