Nanban Style Oyster with Grated Daikon Radish
- 200 grams Oysters
- 50 ml Ponzu
- 1 tbsp Sugar
- 1 tsp Grated garlic
- 2 tsp Grated ginger
- 1 tsp Sesame oil
- 1 generous amount Grated daikon radish
- 1 generous amount Chopped green onions
- Add all the ingredients of in a pan and bring it to a boil to dissolve the sugar (you can microwave it also).
- Put the oysters in a strainer, coat them with 1 rounded tablespoon of katakuriko (not listed).
- Mix by hand to let the katakuriko coat them, then rinse them under running water.
- Drain the oysters.
- Sprinkle katakuriko (not listed) on the oysters, pan-fry them over high-heat in the desirable amount of heated oil (not listed) until crunchy.
- (If you have leftover garlic, use it as well.)
- Marinate the oysters in the sauce from Step 1 for a while.
- If you are saving them, transfer them into a container and stock in the refrigerator.
- Right before serving, top them with grated daikon radish and sprinkle on the chopped green onions and it is done.
- The oysters are marinated in the sauce so you can enjoy them for 2 to 3 days.
oysters, ponzu, sugar, garlic, ginger, sesame oil, generous amount, generous amount
Taken from cookpad.com/us/recipes/148472-nanban-style-oyster-with-grated-daikon-radish (may not work)