Crystalized Oysters with Thick Mushroom Sauce

• 100 grams Cooking oysters
• 2 tbsp Katakuriko
• 80 grams Yuba (or silken tofu)
• 30 grams Maitake mushrooms
• 2 Shiitake mushrooms
• 150 ml Dashi stock
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1/2 tbsp Mirin
• 1 Katakuriko slurry

1. Shred the maitake mushrooms with your hands, and thinly slice the shiitake mushrooms (shred the stems too).
2. Combine the ingredients and mushrooms in a pan and heat.
3. When the mushrooms are cooked, pour in the katakuriko slurry to thicken the sauce.
4. Bring water to a boil in a pot and drop the oysters one by one.
5. When they become plump, transfer to a colander, rinse off the excess katakuriko, and pat dry.
6. Shred the maitake mushrooms with your hands, and slice the shiitake mushrooms thinly (shred apart the stems too).
7. Combine the ingredients and mushrooms in a pan and heat.
8. When the mushrooms are cooked, add katakuriko dissolved in water to thicken the sauce.
9. 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.

oysters, katakuriko, maitake mushrooms, shiitake mushrooms, stock, soy sauce, sake, mirin, slurry

Taken from cookpad.com/us/recipes/169291-crystalized-oysters-with-thick-mushroom-sauce (may not work)