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"Crystalized" Oysters with Thick Mushroom Sauce
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A picture of "Crystalized" Oysters with Thick Mushroom Sauce.

"Crystalized" Oysters with Thick Mushroom Sauce

cookpad.japan
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.

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

Read more

"Crystalized" Oysters with Thick Mushroom Sauce

cookpad.japan
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.

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

Read more
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Ingredients

2 servings
  1. 100 gramsCooking oysters
  2. 2 tbspKatakuriko
  3. 80 gramsYuba (or silken tofu)
  4. 30 gramsMaitake mushrooms
  5. 2Shiitake mushrooms
  6. 150 ml●Dashi stock
  7. 1 tbsp●Soy sauce
  8. 1 tbsp●Sake
  9. 1/2 tbsp●Mirin
  10. 1Katakuriko slurry
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Steps

  1. 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. 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. 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. 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.

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cookpad.japan
cookpad.japan @cookpad_jp
on February 13, 2014 01:00

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download

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