"Crystalized" Oysters with Thick Mushroom Sauce

Name: "Crystalized" Oysters with Thick Mushroom Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Cooking oysters; 2 tbsp Katakuriko; 80 grams Yuba (or silken tofu); 30 grams Maitake mushrooms; 2 Shiitake mushrooms; 150 ml ●Dashi stock; 1 tbsp ●Soy sauce; 1 tbsp ●Sake; 1/2 tbsp ●Mirin; 1 Katakuriko slurry

cookpad.japan @cookpad_jp

I wanted to transform cooking oysters to have a slick texture like raw ones.

If you blanch the maitake mushrooms first, the soup won't turn black.
If using silken tofu, wrap it in paper towels and microwave for 2 to 3 minutes to drain the moisture.
Use enoki or shimeji mushrooms if you prefer. For 2 servings. Recipe by Takunosupu-n

I wanted to transform cooking oysters to have a slick texture like raw ones.

cookpad.japan @cookpad_jp

I wanted to transform cooking oysters to have a slick texture like raw ones.

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Ingredients

2 servings

100 gramsCooking oysters
2 tbspKatakuriko
80 gramsYuba (or silken tofu)
30 gramsMaitake mushrooms
2Shiitake mushrooms
150 ml●Dashi stock
1 tbsp●Soy sauce
1 tbsp●Sake
1/2 tbsp●Mirin
1Katakuriko slurry

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Steps

1

Shred the maitake mushrooms with your hands, and thinly slice the shiitake mushrooms (shred the stems too). Combine the ● ingredients and mushrooms in a pan and heat. When the mushrooms are cooked, pour in the katakuriko slurry to thicken the sauce.
2

Bring water to a boil in a pot and drop the oysters one by one. When they become plump, transfer to a colander, rinse off the excess katakuriko, and pat dry.
3

Shred the maitake mushrooms with your hands, and slice the shiitake mushrooms thinly (shred apart the stems too). Combine the ● ingredients and mushrooms in a pan and heat. When the mushrooms are cooked, add katakuriko dissolved in water to thicken the sauce.
4

Put the yuba (or tofu) that has been cut into bite sized pieces on a plate with the Step 2 oysters, pour the mushroom sauce over, and serve.