Deep-Fried Oysters with Japanese-Style Sauce
Ingredients(Servings: 2)
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Hon Mirin contains alcohol.
For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).
Directions
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Cover the oysters in starch (extra) and combine throughout. Carefully rinse and dry off. Quickly place in boiling water and then drain.
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Dip each oyster in flour, egg and bread crumbs then deep-fry to golden and crunchy in cooking oil heated to 180 C (356 F).
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Mix all the ingredients from (A) except for the yuzu kosho in a lidded heat-safe container and heat in a microwave (500 W) for 30 seconds to bring to a quick boil. Once cooled, mix in the yuzu kosho.
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Arrange (2) on a plate, garnish with the julienned cabbage strips, baby leaf lettuce mix and (3) in a small dish on the side.
Cooking Basics
Oysters - cleaning
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.
Cabbage - julienned
Separate the leaves and remove the core. Cut the leaves in half lengthwise to make it easier to julienne, then stack, roll up, and slice very thinly from end to end.
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