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2012-04-21

Kaki to enoki no shoga hoiruyaki / grilled oysters and enoki mushrooms with ginger soy sauce in foil

Easy, light and tasty. Ginger adds a tangy aroma to the creamy oysters.




<Ingredients>

7-8 oysters (160 g in photo)
Handful (50 g, 1/2 pack) enoki mushrooms
2 green onions (white section)
1 tbsp sake
2 tsp soy sauce
1 knob ginger
1/4 lemon (slices or wedges)
2 tsp potato starch (for cleaning oysters, not in photo)


<Directions>
1.

Clean oysters.
Place oysters in a bowl, sprinkle potato starch, and gently mix until liquid becomes gray.



Rinse with cold water.


2.

Grate ginger.



3.

Drain oysters well (put them on paper towel to absorb extra water), put ginger, sake and soy sauce, and gently mix. Let sit for 10-20 minutes.




4.

Meanwhile, remove root ends of enoki, and diagonally slice green onion thinly.


5.

Make a packet. In the center of foil, thinly spread oil (1/4 tsp should be enough). Place green onion, top with oysters and enoki, and pour oyster marinade over.


Close packet, and grill at 200-220 F (390-430 C) for 10-15 minutes.

Serve hot with lemon.
Squeeze lemon, and enjoy!


<Notes>
  • Cleaning oysters well is the key to a light taste.
  • If enoki is not available, other mild flavor mushrooms (shiitake, oyster mushroom, etc.) work just fine. Mushrooms with a strong flavor such as portabella would steal the spotlight from oysters in this dish.

(Last updated: January 18, 2015)

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5 comments:

  1. Gabriella KadarJanuary 17, 2015 at 10:55 AM

    I was looking for a simple oyster recipe and have yours in the oven right now. Except you did not include what to do with the lemon. I'm going to squeeze it after the oysters are cooked but wondering....

    ReplyDelete
  2. Gabriella KadarJanuary 17, 2015 at 12:15 PM

    Follow up to previous comment/question:

    This is delicious! Wonderful recipe. Thank you for taking the trouble of providing it.

    I think because there were at least 25 oysters and I doubled the foil, it took longer to cook.

    This recipe is definitely staying as my default oyster recipe.

    I also have made the oysters with rice that another lady posted on her blog but your recipe is truly number one.

    Thank you.

    ReplyDelete
  3. necoJanuary 17, 2015 at 5:54 PM

    Hi Gabriera,
    Thank you for trying the recipe, and yes, the lemon is for squeezing its juice when the dish is done. I completely forgot to mention this information in the recipe! Glad to hear that you liked the dish.

    ReplyDelete
  4. Gabriella KadarJanuary 19, 2015 at 3:58 PM

    Thanks.

    Do you think fresh oyster mushrooms would be alright with this recipe? I had enoki at home so followed your recipe but was wondering. Next time I'll try it with these. Oyster mushrooms do not have a strong flavour.

    ReplyDelete
  5. necoJanuary 19, 2015 at 4:09 PM

    Yes, absolutely. Shimeji, shiitake, eringi king oyster mushrooms and chanterelle are good choices, too.

    ReplyDelete