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 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

This is a quick and easy recipe for those of us who like oysters but aren't into the cold raw taste or the breading and frying. Cooking sous-vide will keep the oyster meat tender while warming it up a bit.

Simple and elegant, use these steps to get it done properly. Pairs well with white wine, champagne, or pale ale.

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

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 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 think I have had this once but I like oyster's and I thought I would try to make this. My daughter brought me a few shucked oysters so here goes 😋

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

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

Simple is best! No unnecessary seasonings. Enjoy the rich and intense flavor of oysters in oil.About this recipe:* This pasta uses my recipe for oysters in oil as a base. I will also upload variations like cream-based recipes soon.* This has been in draft form for years and is finally being shared. It was planned for winter, but now it's spring...