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

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, "crystalized" oysters with thick mushroom sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

S'mores Mousse Tart with Crystallized Ginger MeringueThe Spice Train. WORLD THICKEST HUMONGOUS CRYSTALIZED PINK PASTE BIG CHUNK. If you store it in the refrigerator, sugar may be crystalized.

"Crystalized" Oysters with Thick Mushroom Sauce is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. "Crystalized" Oysters with Thick Mushroom Sauce is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular 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 cook it.

The ingredients needed to make "Crystalized" Oysters with Thick Mushroom Sauce:
  1. Prepare 100 grams Cooking oysters
  2. Take 2 tbsp Katakuriko
  3. Take 80 grams Yuba (or silken tofu)
  4. Get 30 grams Maitake mushrooms
  5. Take 2 Shiitake mushrooms
  6. Make ready 150 ml ●Dashi stock
  7. Prepare 1 tbsp ●Soy sauce
  8. Take 1 tbsp ●Sake
  9. Make ready 1/2 tbsp ●Mirin
  10. Get 1 Katakuriko slurry

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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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