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Oyster Shigure-ni Simmered Oysters with Soy Sauce and Ginger

Shigure-ni is a classic Japanese dish of seafood, meat or vegetables simmered in a sweetened soy sauce-based sauce with ginger. This fusion recipe includes olive oil and aka yuzu kosho, which adds a spicy accent and citrus aroma.

(per serving)

Ingredients (Serves 4 as an appetizer)

  • Fresh oysters, shucked, total 350-400 g / 3/4 lb.*1
  • Salt
Simmering liquid
  • 200 ml / 5/6 C sake
  • 50 ml / 3 1/3 T Kikkoman Soy Sauce
  • 2 1/2 t granulated sugar
  • 1 large knob ginger, peeled and cut into thin strips for total 20 g / 0.7 oz.
  • 1 small bay leaf
  • 2 T extra virgin olive oil
  • Aka yuzu kosho red yuzu citrus chili paste*2
  • Naga-imo Chinese yam, 250 g / 9 oz.
  • 1-2 t pure olive or canola oil
  • Pink peppercorns for optional garnish
  • * 1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml


  1. 1

    Wash fresh oysters in a bowl of salt water, then gently rinse under running water and pat dry.

  2. 2

    Combine the simmering liquid ingredients in a saucepan and bring to a boil. Slowly add the oysters and bring to a gentle boil. Reduce heat to medium-low and simmer for 5-6 minutes until the oysters are plump and cooked through. Remove the oysters from the saucepan. On high heat, continue to boil remaining liquid and reduce to about 2/3 original amount. This will be the sauce base for the oysters.

  3. 3

    Return the oysters to the saucepan and cook over medium heat for 1-2 minutes to coat them completely with the sauce. Turn off heat and remove oysters from saucepan.

  4. 4

    To prepare sauce, add 2 T extra virgin olive oil to the sauce base and mix in preferred amount of aka yuzu kosho. Set aside.

  5. 5

    Peel naga-imo Chinese yam (see photo) and cut into slices 6-8 mm / 1/4 in. Heat 1-2 t olive or canola oil in a non-stick frying pan over medium heat, add the yam slices and cook until lightly browned on both sides. Sprinkle salt on one side of the yam slices.

  6. 6

    To serve, apportion the yam slices on individual plates and arrange the oysters over them. Drizzle sauce on top, and garnish with pink peppercorns if desired.

  1. * 1Frozen oysters may be substituted.
  2. * 2Aka yuzu kosho is a chili paste made with ripe, aromatic yellow yuzu citrus peel, red chili pepper and salt. May substitute other spicy hot pastes, such as harissa.

Recipe by Michiko Yamamoto

Vol. 37

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