This recipe from putimiko-san features oysters marinated in fragrant garlic-infused oil — and the best part? They taste even better the next day and beyond! ♪
Ingredients
4 servings- Oysters450–500g
- White wine (or sake)2 tbsp
- Garlic2 cloves
- Dried chili pepper1 or more
- Extra virgin olive oil (or grapeseed oil / vegetable oil)to taste
- For cleaning oysters: salt, potato starch, etc.to taste
- ★Oyster sauce1 tbsp
- ★Soy sauce2 tsp
- ★Black peppercorns (whole)a few
- ★Bay leaf1 slice
Directions
30 min- 1
Place the oysters (450–500g) in a bowl, add salt or potato starch, and gently mix. Rinse under running water, being careful not to break the oysters.
- 2
Drain the washed oysters in a colander and sprinkle with a small amount of sake (not included in the measurements) to remove excess moisture. Placing them in the refrigerator for a while beforehand also helps draw out extra liquid.
- 3
Heat some extra virgin olive oil in a frying pan. Slice the 2 cloves of garlic and add half of them to the pan, cooking until fragrant. If you'd like some heat, add 1 or more deseeded dried chili peppers.
- 4
Add the oysters to the pan and cook over high heat. Once liquid begins to release, add 2 tbsp of white wine and cook off the alcohol.
- 5
Once the oysters are cooked through, transfer them to a colander to drain the excess liquid, then return that liquid to the frying pan.
- 6
Add the ★ seasonings and reduce the liquid. Once it has reduced sufficiently, return the oysters to the pan and toss to coat, rolling them around in the sauce.
- 7
Arrange the oysters in a dish, top with the remaining garlic slices, and drizzle with extra virgin olive oil to taste.
- 8
To store in the refrigerator, place the oysters in a clean jar, pour in enough extra virgin olive oil to fully submerge them, and include the ★ seasonings. Once completely covered in oil, they can be kept for approximately 2–3 weeks.
Tips
A non-stick (Teflon-coated) frying pan is recommended. Any bits that caramelize on the pan during cooking are full of umami, but avoid scraping them off forcefully as they can add bitterness. The oysters are delicious on the day they're made, but from the next day onward the oil and oysters meld together for a milder, richer flavor.
Nutrition
Per serving- Calories155 kcal
- Protein7 g
- Fat10.5 g
- Carbs5.5 g
- Sodium0.8 g
This recipe from putimiko-san features oysters marinated in fragrant garlic-infused oil — and the best part? They taste even better the next day and beyond! ♪
Ingredients
4 servings- Oysters450–500g
- White wine (or sake)2 tbsp
- Garlic2 cloves
- Dried chili pepper1 or more
- Extra virgin olive oil (or grapeseed oil / vegetable oil)to taste
- For cleaning oysters: salt, potato starch, etc.to taste
- ★Oyster sauce1 tbsp
- ★Soy sauce2 tsp
- ★Black peppercorns (whole)a few
- ★Bay leaf1 slice
Directions
30 min- 1
Place the oysters (450–500g) in a bowl, add salt or potato starch, and gently mix. Rinse under running water, being careful not to break the oysters.
- 2
Drain the washed oysters in a colander and sprinkle with a small amount of sake (not included in the measurements) to remove excess moisture. Placing them in the refrigerator for a while beforehand also helps draw out extra liquid.
- 3
Heat some extra virgin olive oil in a frying pan. Slice the 2 cloves of garlic and add half of them to the pan, cooking until fragrant. If you'd like some heat, add 1 or more deseeded dried chili peppers.
- 4
Add the oysters to the pan and cook over high heat. Once liquid begins to release, add 2 tbsp of white wine and cook off the alcohol.
- 5
Once the oysters are cooked through, transfer them to a colander to drain the excess liquid, then return that liquid to the frying pan.
- 6
Add the ★ seasonings and reduce the liquid. Once it has reduced sufficiently, return the oysters to the pan and toss to coat, rolling them around in the sauce.
- 7
Arrange the oysters in a dish, top with the remaining garlic slices, and drizzle with extra virgin olive oil to taste.
- 8
To store in the refrigerator, place the oysters in a clean jar, pour in enough extra virgin olive oil to fully submerge them, and include the ★ seasonings. Once completely covered in oil, they can be kept for approximately 2–3 weeks.
Nutrition
Per serving- Calories155 kcal
- Protein7 g
- Fat10.5 g
- Carbs5.5 g
- Sodium0.8 g
Tips
A non-stick (Teflon-coated) frying pan is recommended. Any bits that caramelize on the pan during cooking are full of umami, but avoid scraping them off forcefully as they can add bitterness. The oysters are delicious on the day they're made, but from the next day onward the oil and oysters meld together for a milder, richer flavor.