Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- 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.
- 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.
- 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.
- Cut the mushrooms (8 pcs) in half.
- Lightly crush the garlic (1 clove). Crushing the garlic instead of mincing it allows its fragrance to subtly infuse the oil.
- Gently pat the surface of the oysters, which have been marinating in soy sauce and sake, dry again with paper towels.
- Place the crushed garlic and olive oil (1/2 cup ~) in a frying pan over low heat, starting from cold.
- 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.
- Once the garlic is fragrant and slightly colored, turn off the heat.
- 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.
- Place the frying pan on a damp cloth to cool down the oil. This temperature adjustment is important for when you add the oysters.
- Once the oil has cooled, reheat it and add the cut mushrooms.
- Then, add the marinated oysters that have been patted dry.
- 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.
- Once the oysters are plump and cooked, season with salt (to taste).
- Add the chopped green onions (2 portions) and turn off the heat once their aroma is released.
- Transfer to a serving dish and sprinkle with coarsely ground black pepper (to taste), if desired. Enjoy!
🌾 Recommended Rice for This Dish
※HowToCook.JPが料理の特徴に合わせて選定しています。動画内でシェフが推薦したものではありません。
* Contains affiliate links
*This article contains Amazon affiliate links. We may earn a commission on qualifying purchases.
🍷 編集部おすすめペアリング
※HowToCook.JP編集部による提案です。動画内でシェフが推薦したものではありません。
シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
