Kaki to eringi no oisutaasoosu itame / oyster and king oyster mushroom saute with oyster sauce

A tasty triple oyster dish! The rich, deep taste of oyster sauce is a natural with oysters, while the chewy texture of eringi mushrooms stands out. Great with drinks or plain rice.

<Ingredients>

Handful oysters (1 jar; 200 g in photo)
2-3 eringi king oyster mushrooms
2 green onions
2 tbsp potato starch or 10 cm daikon radish (for cleaning oysters; not in photo)
1 tbsp potato starch  (for coating oysters)
2 tsp potato starch + 2-3 tsp cold water (for thickening sauce)
3 tbsp sake
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp oil
1 tsp butter


<Directions>
1.

Clean oysters with potato starch (or daikon radish).
Rinse in cold water, drain, and place on paper towel to remove excess water.

2.

Mix sake, oyster sauce and soy sauce, and set aside.

3.

Cut eringi crosswise in half (or in thirds if large), and slice or tear lengthwise 7-8 mm thick.
Cut green onion into 4-5 cm sections, cut in half lengthwise, remove spongy part in center, julienne, and soak in cold water.

4.

Coat oysters with potato starch.

5.

In a frying pan, heat oil and butter.

Saute eringi on medium high heat.

When eringi is coated with oil and butter, move to one side of frying pan, put oysters in the empty side, and continue sauteing.

When oysters are lightly brown, pour sake, oyster sauce and soy sauce mixture, and cook for a few minutes.

6.

Stir potato starch + water mixture again, swirl in a small amount at a time, quickly stir, and add more as necessary.

7.

Serve on plate.
Gently squeeze out excess water from green onions, and top the oyster dish.

<Notes>

• Because oysters are already coated with potato starch, a relatively small amount of potato starch + water mixture is needed to thicken sauce at the end. Always stir the mixture before adding to hot ingredients while cooking. Potato starch tends to sink in the prep bowl, and an uneven consistency when poured into hot food could result in a lumpy sauce.
• If green onions feel slimy (common with thick-walled sections), rub in water while soaking to eliminate the slimy feel.
• Chopped chives work as a great substitute for green onions.
• This dish has a strong flavor. Pair with a light, refreshing dish or something spicy. A dish with a crunchy texture would be a good match, too.