Step-by-Step Guide to Make Any-night-of-the-week "Crystalized" Oysters with Thick Mushroom Sauce
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Ultimate "Crystalized" Oysters with Thick Mushroom Sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from "Crystalized" Oysters with Thick Mushroom Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare "Crystalized" Oysters with Thick Mushroom Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make "Crystalized" Oysters with Thick Mushroom Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first 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 it.
I wanted to transform cooking oysters to have a slick texture like raw ones.
If you blanch the maitake mushrooms first, the soup won't turn black.
If using silken tofu, wrap it in paper towels and microwave for 2 to 3 minutes to drain the moisture.
Use enoki or shimeji mushrooms if you prefer. For 2 servings. Recipe by Takunosupu-n
Ingredients and spices that need to be Make ready to make "Crystalized" Oysters with Thick Mushroom Sauce:
- 100 grams Cooking oysters
- 2 tbsp Katakuriko
- 80 grams Yuba (or silken tofu)
- 30 grams Maitake mushrooms
- 2 Shiitake mushrooms
- 150 ml ●Dashi stock
- 1 tbsp ●Soy sauce
- 1 tbsp ●Sake
- 1/2 tbsp ●Mirin
- 1 Katakuriko slurry
Instructions to make "Crystalized" Oysters with Thick Mushroom Sauce
- 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.
- 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.
- 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.
- 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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