"Crystalized" Oysters with Thick Mushroom Sauce
"Crystalized" Oysters with Thick Mushroom Sauce

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, "crystalized" oysters with thick mushroom sauce. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

"Crystalized" Oysters with Thick Mushroom Sauce is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. "Crystalized" Oysters with Thick Mushroom Sauce is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook "crystalized" oysters with thick mushroom sauce using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make "Crystalized" Oysters with Thick Mushroom Sauce:
  1. Take 100 grams Cooking oysters
  2. Prepare 2 tbsp Katakuriko
  3. Make ready 80 grams Yuba (or silken tofu)
  4. Prepare 30 grams Maitake mushrooms
  5. Get 2 Shiitake mushrooms
  6. Make ready 150 ml ●Dashi stock
  7. Take 1 tbsp ●Soy sauce
  8. Make ready 1 tbsp ●Sake
  9. Make ready 1/2 tbsp ●Mirin
  10. Make ready 1 Katakuriko slurry
Instructions to make "Crystalized" Oysters with Thick Mushroom Sauce:
  1. Shred the maitake mushrooms with your hands, and thinly slice the shiitake mushrooms (shred the stems too). Combine the ● ingredients and mushrooms in a pan and heat. When the mushrooms are cooked, pour in the katakuriko slurry to thicken the sauce.
  2. Bring water to a boil in a pot and drop the oysters one by one. When they become plump, transfer to a colander, rinse off the excess katakuriko, and pat dry.
  3. Shred the maitake mushrooms with your hands, and slice the shiitake mushrooms thinly (shred apart the stems too). Combine the ● ingredients and mushrooms in a pan and heat. When the mushrooms are cooked, add katakuriko dissolved in water to thicken the sauce.
  4. 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.

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