Baked Oysters and Potatoes
Baked steamy potatoes and umami-packed oysters
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Rinse the oysters in salt-added (extra) water and then drain well.
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Thinly slice the onion and the potato, then place in cold water.
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Place (1) in a pot, sprinkle in the white wine and cover with a lid. Once the oysters become plump, remove the lid and use a circular motion to add in the soy sauce.
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Melt the butter in a fry pan, saute (2) and (3).
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Spread butter (extra) in a shallow, oven-safe container and arrange (4) inside.
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Mix together (A), pour onto (5) and sprinkle on the panko.
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Bake at 220 C (428 F) for 10 minutes. Sprinkle on the parsley and serve hot.
Cooking Basics
Place the oysters into a strainer, then place into 3% salt water and lightly stir with your hands. Clean by shaking the bowl back and forth. By doing so not only sand, but any sliminess and strong odor will also be removed. After cleaning, use paper towels to thoroughly remove any remaining moisture.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sauteing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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