Only thing better than eating a raw oyster, is finding a pearl in it when you shuck one!

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

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 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

This is the first dish I ever ate at Chez Panisse Restaurant from Alice Waters. She shared the recipe of her sauce. Here it is. I still make this once a year when oysters are in season.

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

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 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 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 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.

It doesn't take much time or effort to pack a ton of flavour into these mussels. And the crunchy panko topping just takes it up another notch.