牡蠣鍋やカキフライも美味しいけど、今日はご飯にとっても合う佃煮風に煮込みます。
材料 3人分
牡蠣 1パック
片栗粉 大さじ2くらい
砂糖 大さじ2
みりん 大さじ2
酒 大さじ2
しょうゆ 大さじ2
生姜 千切り 20g程度
作り方
牡蠣の下処理をする
ザルに牡蠣と片栗粉を入れて優しく混ぜた後、水で粉を洗い流す。
鍋に調味料と生姜を入れて一度沸騰させた後に牡蠣をいれる。
落とし蓋をして中火〜弱火で10-15分程度煮込めば完成。
白米にとっても合う！
Translation
Oyster hot pot and fried oysters are always delicious, but today I’m making them simmered tsukudani-style, perfectly seasoned to go with a bowl of rice.
It’s simple, comforting, and so good with steamed white rice.
Oyster Tsukudani-Style Simmer
Serves 3
Ingredients
- 1 pack of oysters
- About 2 Tbsp potato starch (or cornstarch)
- 2 Tbsp sugar
- 2 Tbsp mirin
- 2 Tbsp sake
- 2 Tbsp soy sauce
- About 20g ginger, finely julienned
How to Make It
- Clean the oysters
Put the oysters and potato starch in a colander and gently toss to coat.
Rinse under running water to wash away the starch and any grit. - Simmer
Add all the seasonings and the ginger to a pot and bring to a boil.
Once boiling, gently add the oysters. - Cook gently
Cover with a drop lid (or foil) and simmer over medium-low to low heat for about 10–15 minutes.
And that’s it!
The oysters turn plump and glossy, soaking up that sweet-savory sauce with a hint of ginger.
Honestly… this is dangerously good with plain white rice. You’ll want seconds (and maybe thirds ).
Perfect for a cozy dinner at home or as a make-ahead side dish.