Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, "crystalized" oysters with thick mushroom sauce. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
"Crystalized" Oysters with Thick Mushroom Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. "Crystalized" Oysters with Thick Mushroom Sauce is something that I have loved my whole life. They’re fine and they look wonderful.
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To get started with this recipe, we must prepare a few ingredients. You can have "crystalized" oysters with thick mushroom sauce using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make "Crystalized" Oysters with Thick Mushroom Sauce:
- Get 100 grams Cooking oysters
- Get 2 tbsp Katakuriko
- Prepare 80 grams Yuba (or silken tofu)
- Prepare 30 grams Maitake mushrooms
- Get 2 Shiitake mushrooms
- Make ready 150 ml ●Dashi stock
- Prepare 1 tbsp ●Soy sauce
- Get 1 tbsp ●Sake
- Get 1/2 tbsp ●Mirin
- Prepare 1 Katakuriko slurry
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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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