Oysters Rolled In Lettuce

Name: Oysters Rolled In Lettuce
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams Oysters (large); 1 half the number of the oysters Lettuce; 1 Katakuriko; 2 to 3 Shiitake mushrooms; 150 ml ☆Dashi stock; 1 tbsp ☆Soy sauce; 1 tbsp ☆Mirin; 2 tbsp ☆Sake; 1 Katakuriko slurry

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

3 servings

200 gramsOysters (large)
1half the number of the oysters Lettuce
1Katakuriko
2to 3 Shiitake mushrooms
150 ml☆Dashi stock
1 tbsp☆Soy sauce
1 tbsp☆Mirin
2 tbsp☆Sake
1Katakuriko slurry

Saved

Steps

1

Wash the oysters carefully (see. Blanch the lettuce, stems first, quickly in boiling water . Slice the shiitake mushrooms to 3 mm thick.
2

Lightly pat dry the oysters, coat in katakuriko, then wrap 2 in 1 lettuce leaf.
3

Seal the ends with a little katakuriko.
4

Put the ☆ ingredients in a pan. When it reaches a gentle boil, add the rolls seam side down. Also add the sliced shiitake mushrooms.
5

Cover with a piece of aluminium foil placed right on top of the rolls (the foil acts as an otoshibuta or drop lid). Simmer for 10 minutes over low-medium heat. Transfer the rolls to a serving plate. Thicken the remaining liquid with katakuriko dissolved in water, and pour the sauce over the rolls to serve.