Steps

1. Place the oysters (8-10 pcs) in a bowl and dust with potato starch (amount as needed). Add a small amount of water and gently massage without crushing the oysters. This is the key step to remove any gaminess by allowing the potato starch to absorb impurities.
   🕒 01:23
2. Rinse the oysters that were dusted with potato starch to remove any dirt from the folds. Once clean, gently pat the oysters dry with paper towels, being careful not to crush them. Thorough drying is crucial for reducing gaminess and achieving the desired texture.
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3. Place the prepped oysters in a bowl and marinate with soy sauce (1 tbsp) and cooking sake (rice wine) (1/2 tbsp). This marination will infuse the oysters with a flavor that pairs wonderfully with rice.
   🕒 03:13
4. Cut the mushrooms (8 pcs) in half.
   🕒 03:47
5. Lightly crush the garlic (1 clove). Crushing the garlic instead of mincing it allows its fragrance to subtly infuse the oil.
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6. Gently pat the surface of the oysters, which have been marinating in soy sauce and sake, dry again with paper towels.
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7. Place the crushed garlic and olive oil (1/2 cup ~) in a frying pan over low heat, starting from cold.
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8. Slowly heat to allow the garlic's aroma to infuse the oil. The key here is to heat from cold oil to prevent the garlic from burning and extract its full flavor.
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9. Once the garlic is fragrant and slightly colored, turn off the heat.
   🕒 05:15
10. Add the red chili peppers (2 pcs) and let the residual heat of the oil infuse its spiciness. The chili peppers can also burn easily, so add them after turning off the heat.
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11. Place the frying pan on a damp cloth to cool down the oil. This temperature adjustment is important for when you add the oysters.
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12. Once the oil has cooled, reheat it and add the cut mushrooms.
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13. Then, add the marinated oysters that have been patted dry.
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14. Cook gently, ensuring the oysters remain plump. This is a crucial step: adding oysters to extremely hot oil will cause them to shrink, so cook them slowly from cooler oil.
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15. Once the oysters are plump and cooked, season with salt (to taste).
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16. Add the chopped green onions (2 portions) and turn off the heat once their aroma is released.
    🕒 07:22
17. Transfer to a serving dish and sprinkle with coarsely ground black pepper (to taste), if desired. Enjoy!
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