Cooking oysters in sake is a simple way to enjoy their flavor. "They may be enjoyed as they are, mixed in with scrambled eggs or served with noodles," says Japanese cuisine expert Tatsuo Saito. He says ensuring the oysters are thoroughly washed and cooked is key.
For oysters in sake (serves three):
300 grams oysters
30 grams grated daikon
Seasoning (4 Tbsp sake, 1 Tbsp sweet mirin sake, 2 tsp light soy sauce)
For cooked oysters with vinegared grated daikon:
12 cooked oysters (prepared as above)
150 grams daikon
Yuzu citrus zest
Seasoning (1 Tbsp rice vinegar, juice of 1 sudachi citrus, 1/2 tsp each of mirin and light soy sauce, 1/6 tsp salt)
For cooked oysters and daikon salad:
12 cooked oysters
100 grams daikon
1/4 bunch (80 grams) mizuna
Zest of 1/4 yuzu
Bit of salt, pepper, ichimi chili powder
Dressing (2 Tbsp cooking liquid of oysters, 1 Tbsp rice vinegar, 3 Tbsp olive oil)
Before cooking oysters in sake, place them in a bowl with grated daikon. Rub gently with fingers so blots on oyster edges are transferred to the daikon. Rinse in another bowl of water. Change water and repeat five or six times until no daikon bits remain. Pat dry.
In a pan, boil seasoning, add the oysters. Cook for about 3 minutes while turning until they are plump and well done. Place on a sieve. Cool the cooking liquid separately.
To make vinegared oysters, peel and grate daikon and squeeze but leave a little water. Mix daikon and seasoning in a bowl and pour over cooked oysters. Garnish with strips of yuzu zest.
To make the salad, peel and cut daikon into 4-cm strips. Cut mizuna into 5-cm lengths. Cut yuzu zest into strips. Toss oysters and vegetables with dressing. Salt and pepper to taste. Serve and sprinkle with ichimi.