Sublime Sake-Steamed Oysters
Sublime Sake-Steamed Oysters

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sublime sake-steamed oysters. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Sublime Sake-Steamed Oysters is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Sublime Sake-Steamed Oysters is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have sublime sake-steamed oysters using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sublime Sake-Steamed Oysters:
  1. Prepare 1 as much (to taste) Shucked oysters (suitable for eating raw)
  2. Prepare 1 Grated daikon radish
  3. Take 1 Momiji oroshi (grated daikon radish with red chili pepper)
  4. Make ready 1 Ponzu
  5. Prepare 1 Green onions (finely chopped)
  6. Take 200 ml Sake
  7. Get 200 ml Water
  8. Make ready 2 tbsp or so Salt
Steps to make Sublime Sake-Steamed Oysters:
  1. Wash the shucked oysters while gently shaking them in water (2 to 3 times). Put some salt water that's about as salty as sea water in a bowl, and soak the oysters in it.
  2. Bring an equal amount each of sake and water to a boil in a pan, to evaporate the alcohol. (The alcohol may flame up while it's cooking off, but the flames will disappear right away so don't panic.)
  3. Gently put the oysters in the sake-water liquid. When they have plumped up they are done! (You can use the cooking liquid for clear soups or chawanmushi (savory egg custard), or in oyster rice.)
  4. Put the grated daikon radish in a microwave-safe container and microwave for 1-2 minutes until it no longer tastes harsh. (It will be OK for small children this way too!) Serve the oysters while they're still warm topped with the grated daikon radish.

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