Steps

1. Lightly rinse the oysters under water, then thoroughly pat dry with paper towels.
   🕒 01:09
2. Sprinkle the oysters with salt, pepper, and Cooking Sake (Rice Wine) 1 tbsp+, and mix well.
   🕒 01:21
3. Lightly coat the oysters with all-purpose flour a pinch and shake off any excess. Use paper towels or similar to avoid making a mess around the pan.
   🕒 02:05
4. Heat Sesame Oil (Taihaku) 2 tbsp in a frying pan and let it warm up.
   🕒 02:44
5. Arrange the oysters in the frying pan. Once browned on one side, remove them. Be careful not to overcook them; they should be plump and slightly puffed up.
   🕒 02:49
6. Add Sesame Oil 1 tbsp+ to the frying pan. Add dried shrimp 2 tbsp, ginger 1 tbsp, garlic 1 tsp, and leek 1 tbsp, and stir-fry until fragrant.
   🕒 03:55
7. Add Cooking Sake (Rice Wine) 2 tbsp and dashi stock 100ml (dissolved in water) to the frying pan. Add pepper a pinch, salt a pinch, oyster sauce 1 tbsp, and fish sauce 1 tsp+, and simmer to reduce. Adding a little fish sauce enhances the richness. Adjust seasoning to be slightly strong.
   🕒 04:40
8. Add fried onions 2 tbsp and mix well.
   🕒 06:02
9. Add the warm cooked rice approx. 500g to the frying pan and stir-fry, allowing it to absorb the sauce.
   🕒 06:26
10. Finish by drizzling sesame oil 1 tbsp around the edges of the pan.
    🕒 07:22
11. Add the chopped green onions 2-3 stalks and the cooked oysters (with their juices) to the frying pan. Increase the heat and stir-fry the whole mixture, being careful not to crush the oysters. Stir-fry until the rice touches the bottom of the pan and develops a crispy crust for increased fragrance.
    🕒 07:34