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

1. Add all the ingredients of in a pan and bring it to a boil to dissolve the sugar (you can microwave it also).
2. Put the oysters in a strainer, coat them with 1 rounded tablespoon of katakuriko (not listed).
3. Mix by hand to let the katakuriko coat them, then rinse them under running water.
4. Drain the oysters.
5. Sprinkle katakuriko (not listed) on the oysters, pan-fry them over high-heat in the desirable amount of heated oil (not listed) until crunchy.
6. (If you have leftover garlic, use it as well.)
7. Marinate the oysters in the sauce from Step 1 for a while.
8. If you are saving them, transfer them into a container and stock in the refrigerator.
9. Right before serving, top them with grated daikon radish and sprinkle on the chopped green onions and it is done.
10. 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)