"Crystalized" Oysters with Thick Mushroom Sauce
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
"Crystalized" Oysters with Thick Mushroom Sauce
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
Cooking Instructions
- 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.
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