Shiso-Scented Oysters Marinated in Oil
Shiso-Scented Oysters Marinated in Oil

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, shiso-scented oysters marinated in oil. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Shiso-Scented Oysters Marinated in Oil is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Shiso-Scented Oysters Marinated in Oil is something which I have loved my whole life. They are nice and they look fantastic.

Shiso, also known as Perilla and Ooba leaves is an ornamental leaf is in the mint family. Shiso provides the background for many sushi dishes and pairs well with wasabi and shoyu. You can find both purple or green leaves.

To get started with this particular recipe, we must prepare a few components. You can cook shiso-scented oysters marinated in oil using 9 ingredients and 23 steps. Here is how you can achieve that.

The ingredients needed to make Shiso-Scented Oysters Marinated in Oil:
  1. Get 450 to 500 grams Shucked oysters
  2. Make ready 2 tbsp White wine (or sake)
  3. Prepare 1 tbsp Oyster sauce
  4. Get 2 tsp Soy sauce
  5. Get 2 clove Garlic
  6. Get 1 or more (to taste) Red chili pepper
  7. Get 1 Extra virgin olive oil (or grapeseed or vegetable oil)
  8. Take 1 few peppercorns and ＊ 1 leaf ★ Black peppercorns, ＊ bay leaf
  9. Prepare 1 Salt, katakuriko to pre-treat the oysters

Shiso is an herb better known in Asia than the United Shiso was first a herb in China, but migrated to Japan in the eighth century. It was originally grown The seeds of the plant were crushed to make the oil, but this was expensive, so the practice died out. Ask rrdub about Shiso Sushi & Oyster Bar. Been to Shiso Sushi & Oyster Bar?

Steps to make Shiso-Scented Oysters Marinated in Oil:
  1. Put the raw shucked oysters in a bowl, and add salt or katakuriko. Gently rub them with the salt or katakuriko to wash their surfaces, taking care not to smush them. Rinse under running water.
  2. You can wash the oysters with grated daikon radish instead. Use whichever method you usually use.
  3. Drain off the water, sprinkle with some sake (not listed in the ingredients) and then drain into a sieve with a bowl underneath. You can do everything up to this point in advance, and put the bowl and sieve in the refrigerator…
  4. …which lets the excess moisture drain off the oysters into the bowl so they aren't watery. If you're in a hurry, you can just wash them and proceed. Slice the garlic.
  5. Put the oil in a frying pan and heat with half the garlic to bring out their fragrance. If you want to make it spicy, add a de-seeded red chili pepper.
  6. Add the oysters and heat through.
  7. The moisture in the oysters will bubble up right away. Add the white wine and cook off the alcohol.
  8. When the oysters are cooked through, take them out so that don't shrink. (Make sure to put a bowl under the sieve.) If there is any scum, skim it off completely.
  9. Return the liquid that drained off the oysters into the bowl back to the frying pan. It has lots of umami so don't forget to add it back!
  10. Add the oyster sauce to the pan. Simmer to reduce.
  11. When the liquid in the pan has reduced a bit, put the oysters back in. Shake the frying pan to coat the oysters with the sauce. Be careful not to let them burn.
  12. Just before all the moisture in the pan has cooked off, add the soy sauce. Roll the oysters around, then take the pan off the heat. It will have a wonderful smell from the soy sauce. (Use ki-joyu (raw unpasteurized soy sauce) if possible.)
  13. Put the oysters in a container, add the remaining uncooked half of the garlic, and pour extra virgin olive oil over all. Add the bay leaves and black peppercorns too for extra flavor.
  14. I also add a red chili pepper. For this amount, it's not worth packing into jars since it's all gone the next day. If you make a large batch and and to preserve it, see the next step.
  15. Put the oysters in a clean jar, and add enough extra virgin olive oil to cover them, together with the ★ ingredients. The oysters will keep for 2 to 3 weeks in the refrigerator if they are completely immersed in oil.
  16. Make sure to refrigerator them. I've never had any left over for longer than 2-3 weeks so I don't know how much longer they'd keep, but I recommend finishing them within 2 weeks.
  17. The oil will solidify in the refrigerator, but will return to its liquid state if you leave it out for a little while at room temperature.
  18. The oysters are not simmered for very long so they don't shrink much. They stay filled with their umami and plump. Since they're tossed with the sauce just at the very end, they taste very light and elegant.
  19. They taste great eaten the same day, but are even better the next day when the oil and oysters have melded. The remaining oil can be used in various recipes, so please use it all up.
  20. After being marinated for a few days, the oysters become very mild in flavor (because the flavor gets transferred to the oil). If they seem too bland to you, add a little rock salt to them.
  21. I always use extra virgin olive oil for this, but if you don't like olive oil you can try grapeseed oil or vegetable oil.
  22. Raw oysters go bad very fast, so if you use large frozen shucked oysters, you can enjoy their texture. I used frozen oysters in the photos for this recipe.
  23. If you are using frozen oysters for this recipe, it's best to defrost them and clean them as described, rather than sautéing them while they're still frozen.

Write a Review Add Photos & Videos. Drain on paper towels and pat dry. Chop very finely by hand or in a small food Transfer shiso to a mason jar, add vegetable oil and shake until well blended. Set aside for several hours, shaking occasionally, before using. Panko breaded pacific oysters fried golden brown and served with tonkatsu dipping sauce.

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