I love oysters and wanted to enjoy them in a simple dish...Mind you don't over-fry the oysters.Adjust the amount of ponzu sauce to suit the size of the oysters you're using. Recipe by Yuukarikoara

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-

I had some leftover oysters, so I made a rich soy sauce dish.-If you rinse the oysters too much, the flavor will be washed off, so rinse for about 10 seconds or less.-This soy sauce dish can be stored in the refrigerator for about 1 week.-If using twice the amount of oysters, use the same amount of flavoring ingredients. Recipe by oldice

I madeand had too many oysters so I decided to use them in a pasta dish.is easier to make then you realize. So you can make the oysters in advance and then cook the pasta. However, you can also use them in other recipes as well! Recipe by NumaYuu

I've been making this every year for more than a decade. I've experimented with various methods in the past, but this is the one I use now.The seasoning ingredients are very simple, so the taste is dependent on their quality.I've been using the same sauce that I am able to get easily in recent years. (See the Step 19 photo.)I recommend using a non-stick frying pan to which the oysters won't stick and burn.In Step 12, some of the umami from the oysters will stick to the pan, but just leave any lumps as-is. Don't try to scrape them off too hard and mix them back with the oysters. The burnt bits that stick to the pan are full of umami, but its also burnt sauce, so it will make the oysters taste bitter. Recipe by putimiko

To change it up. You can substitute oysters with shrimp, or scallops.

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

April is the month for harvesting Pacific Oysters in Tomales Bay, two hours from here. Time for Oysters Rockefeller, baked oysters with shredded Parmesan Cheese and Romano cheese.I also listed my other oyster recipes here that I use for this annual harvest.Eaten raw, oven baking, pan frying, grilling and cold smoking work well for me. Recipes are based on a dozen oysters each, total weight of 3 pounds, which yields between 6 and 12 ounces of meat, plus the oyster juice inside the shells.The easiest way to open oysters in the shell is with a sterilized flat screw driver: hammer in to the hinge of the oyster and turn like a key. See picture below.By putting the empty shells in a burlap bag and hitting them with a hammer till the pieces are smaller than your finger nail, you create nutrients for your garden beds. Sprinkling crushed oyster shells around your plants will also help you repel snails.#GlobalApron

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

I love fried oysters, but I was too lazy to fry them.The gratin will turn out really watery unless you drain the oysters well. Recipe by Daimajo

Kumamoto oysters are originally from Japan. But are grown here in Washington. They are smaller in size with a milder and sweeter flavor than the pacific oyster. This combined with a firmer texture and briny flavor make these the perfect oysters for shooting or on a half shell.

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