Sublime Sake-Steamed Oysters – a delicious recipe with much, radish, Momiji oroshi, Ponzu, Green onions, Sake. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Wash the shucked oysters while gently shaking them in water (2 to 3 times).
2
Put some salt water that's about as salty as sea water in a bowl, and soak the oysters in it.
3
Bring an equal amount each of sake and water to a boil in a pan, to evaporate the alcohol.
4
(The alcohol may flame up while it's cooking off, but the flames will disappear right away so don't panic.)
5
Gently put the oysters in the sake-water liquid.
6
When they have plumped up they are done!
7
(You can use the cooking liquid for clear soups or chawanmushi (savory egg custard), or in oyster rice.)
8
Put the grated daikon radish in a microwave-safe container and microwave for 1-2 minutes until it no longer tastes harsh.
9
(It will be OK for small children this way too!)
10
Serve the oysters while they're still warm topped with the grated daikon radish.
10
kcal
Calories
2
g
Carbs
Carbs
* 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: 1 as much (to taste) Shucked oysters (suitable for eating raw), 1 Grated daikon radish, 1 Momiji oroshi (grated daikon radish with red chili pepper), 1 Ponzu, and more.
Yes, Sublime Sake-Steamed Oysters 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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