"Crystalized" Oysters with Thick Mushroom Sauce
"Crystalized" Oysters with Thick Mushroom Sauce

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, "crystalized" oysters with thick mushroom sauce. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

"Crystalized" Oysters with Thick Mushroom Sauce is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. "Crystalized" Oysters with Thick Mushroom Sauce is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have "crystalized" oysters with thick mushroom sauce using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make "Crystalized" Oysters with Thick Mushroom Sauce:
  1. Make ready 100 grams Cooking oysters
  2. Make ready 2 tbsp Katakuriko
  3. Prepare 80 grams Yuba (or silken tofu)
  4. Make ready 30 grams Maitake mushrooms
  5. Prepare 2 Shiitake mushrooms
  6. Take 150 ml ●Dashi stock
  7. Make ready 1 tbsp ●Soy sauce
  8. Get 1 tbsp ●Sake
  9. Prepare 1/2 tbsp ●Mirin
  10. Take 1 Katakuriko slurry
Steps to make "Crystalized" Oysters with Thick Mushroom Sauce:
  1. Shred the maitake mushrooms with your hands, and thinly slice the shiitake mushrooms (shred the stems too). Combine the ● ingredients and mushrooms in a pan and heat. When the mushrooms are cooked, pour in the katakuriko slurry to thicken the sauce.
  2. Bring water to a boil in a pot and drop the oysters one by one. When they become plump, transfer to a colander, rinse off the excess katakuriko, and pat dry.
  3. Shred the maitake mushrooms with your hands, and slice the shiitake mushrooms thinly (shred apart the stems too). Combine the ● ingredients and mushrooms in a pan and heat. When the mushrooms are cooked, add katakuriko dissolved in water to thicken the sauce.
  4. Put the yuba (or tofu) that has been cut into bite sized pieces on a plate with the Step 2 oysters, pour the mushroom sauce over, and serve.

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