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 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

A great appetizer as is, cold or warm. This goes so well with sake, shochu or white wine. You can enjoy on top of rice or with pasta as main.

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

Olives in brine are great for you to add other flavours. Great addition for a party. I normally buy them and add other bits to them and let them sit for a while to absorb the other flavours. If your not a big citrus fan do reduce the amount to half.

I saw a recipe for shrimp ajillo on TV! I decided to try to cook it and now I eat it regularly! It was winter so I tried to make it with oysters instead! I opted for a simple flavor in this version and decided not to add any anchovies, thinking the oysters would have enough umami.With each kind of oyster, the saltiness is different, so be absolutely sure to try the olive oil like I recommended. This time I used dried oysters. These were quite salty so I didn't really use much salt at all. Try to use a pot where the oysters will be submerged in the oil. Be careful not to over cook them, because you don't want them to harden! Recipe by Okaachan

I love oysters, and wanted to try eating them in a somewhat unique saute.When combining the ● ingredients in Step 2 make sure the miso is completely dissolved.I used rice flour, as excess flour doesn't stick. If using katakuriko please remove any excess flour before cooking. Recipe by Takunosupu-n

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

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 prefer to cook oysters with good-quality extra virgin olive oil, garlic and rock salt.This is why I made an "oyster bianco" pasta... I love this kind of food.-The salt used in cooking pasta is a key factor in deciding the taste of the resultant dish. Follow exactly what is said here about the quantity of salt.-Do not overcook the oysters otherwise they will be tough.-Use as good a quality olive oil as is possible for making pasta dishes. It will make a big difference. Recipe by *ai*

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

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