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Categories:Viewed: 55 - Published at: 4 years ago
Ingredients
- 1 pack Fresh oysters
- 1 tbsp Katakuriko
- 100 ml White wine (or cooking sake)
- 1 leaf Bay Leaves
- 3 tbsp Panko
- 1 clove Garlic (minced or powdered)
- 1 dash Parsley (minced or dried)
- 1 Salt and pepper
- 1 tbsp Extra virgin olive oil
Method
- Mix the garlic, parsley, pepper, and a pinch of salt into the panko.
- Thinly grease a heatproof dish with olive oil.
- Rinse the oysters, and drain in a strainer.
- Transfer into a bowl and coat with katakuriko.
- Mix carefully, and gently rinse any dirt that comes out.
- Transfer into a strainer.
- Put the white wine and the bay leaf into a sauce pan and bring it to a boil.
- Add the oysters.
- Simmer for 1-2 minutes until you can clearly see their frilly edges.
- Drain in a strainer.
- Pat dry the oysters with a paper towel.
- Align in a heatproof dish, and season with a little salt and pepper.
- Scatter the panko from Step 1 on top of the oysters.
- Sprinkle on some olive oil.
- Bake in an oven or grill until it's nicely browned.
