On a talk show on a local TV station here in Hokkaido, they said that you can wash shucked oysters in 50°C hot water. I tried it out right away and the oysters really became clean. I wanted to share this with everyone, so I uploaded this tip.I was listening to the program while working, so I filled the gaps based on my own experience.Regarding the temperature of the water, if you have a thermometer you may want to measure it so that it's 50°C, but if you don't don't worry. Your body temperature is around 36°C, so the water should be hot to the touch. Bath water is around 42°C so use that as a guideline to how hot the water should feel. Recipe by mielle

This is the method I've been using for a long time.Be sure to thoroughly rinse off the katakuriko. Recipe by Takunosupu-n

I had a bunch of delicious oysters in my house ♪Stir while cooking until the moisture evaporates so that the oysters don't stick to the frying pan.You can also make this delicious oil-marinated dish using ingredients other than oysters! Recipe by Memi-

Fresh oysters are the best, they are an acquired taste.

This is a quick and easy recipe for those of us who like oysters but aren't into the cold raw taste or the breading and frying. Cooking sous-vide will keep the oyster meat tender while warming it up a bit.

I had these at an izakaya (Japanese pub) and really enjoyed them. The shop used white sesame oil to marinate their oysters but I always make mine with olive oil.After adding the oyster sauce, lower the heat to low so that it doesn't burn.You can adjust the amount of ra-yu.There's the chance that the oil will harden while in the refrigerator, but if you leave it out at room temperature a bit before eating, it will be ok.When cooking the oysters in the beginning, make sure all the water is evaporated! Recipe by Mawaru7

I ate these fried oysters all the time when I was a kid. These taste just like home and are made the same way that I grew up with.To wash the oysters, sprinkle with salt, cover with grated daikon radish, or use any other method that you prefer.I grated some daikon radish and used the liquid, but recently the oysters I've been using don't smell and come out nicely by just rinsing with water.You could also dip them in tartar sauce. Recipe by Maki Kaoru

I thought up a recipe to enjoy oysters other than deep frying.When you clean the oysters, put about 1 tablespoon of katakuriko in a bowl, then lift and turn the oysters in it. Rinse in water after that, and they'll become very clean.If you pat the oysters dry very well, you'll only need a light coating of katakuriko! Recipe by EnjoyKitchen

I wanted to make something that would go well with white wine.Be careful not to touch the oysters too much after they're in the frying pan or the coating will fall apart. Recipe by Okapy

For my oyster-loving husband!I wanted him to eat more vegetables, no matter how little.If you seal the ends with katakuriko, you don't need toothpicks.You can dust the oysters with flour instead of katakuriko. For 2 to 3 servings. Recipe by Takunosupu-n

This is my husband's favorite recipe.Wash the oysters according toby "Taku Spoon." They will be sparkling clean!Cook the oysters over a strong medium heat until crispy. Recipe by Daimajo

After many attempts, I recreated this delicious oyster dish I had at a fashionable izakaya!! This is it! I always cook this dish when oysters are in season. Enjoy the simple taste just with salt and pepper!!For best results, drain the oysters well, coat them with plenty of katakuriko and fry them until the katakuriko is crispy. You don't have to rinse the oysters with the root end of a daikon radish. They'll be fried up anyway, so just rinse them with salt water!! Recipe by Tankotankichi