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

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

I wanted to make a side dish using in-season oysters, which would go well with plain rice.It works as a drinking snack too.I made the ingredient amounts easy to remember.Please adjust baking time depending on your own toaster oven. The oysters are done when they are browned a bit.A COOKPAD member who tried this recipe let me know that baking some vegetables with the oysters is really good too. For example: mushrooms, Japanese leek, and so on. Recipe by Jurine

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

I wanted to eat rice with oysters, and came up with this recipe.Dissolve the red miso completely so that no lumps remain. Recipe by Takunosupu-n

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

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

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'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

My butter-loving husband requested a mushroom and garlic sauté, so I came up with this dish using margarine for richness, and ponzu to give it a light and tangy touch; it was a hit Now it's a family staple.Adjust the amount of ponzu depending on the size of the king oyster mushrooms. Since my husband dislikes strong acidic flavors, I used Mitsukan Mild Ponzu. Recipe by Nyankochansan

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-