Nanban Style Oyster With Grated Daikon Radish Recipe by cookpad.japan
Cooking Instructions 1 Add all the ingredients of ● in a pan and bring it to a boil to dissolve the sugar (you can microwave it also). 2 Put the oysters in a strainer, coat them with 1 rounded tablespoon of katakuriko (not listed). Mix by hand to let the katakuriko coat them, then rinse them under running water. Drain the oysters. 3 Sprinkle katakuriko (not listed) on the oysters, pan-fry them over high-heat in the desirable amount of heated oil (not listed) until crunchy. (If you have leftover garlic, use it as well.) 4 Marinate the oysters in the sauce from Step 1 for a while. If you are saving them, transfer them into a container and stock in the refrigerator. 5 Right before serving, top them with grated daikon radish and sprinkle on the chopped green onions and it is done. 6 The oysters are marinated in the sauce so you can enjoy them for 2 to 3 days. 1 Add all the ingredients of ● in a pan and bring it to a boil to dissolve the sugar (you can microwave it also). 1 Add all the ingredients of ● in a pan and bring it to a boil to dissolve the sugar (you can microwave it also). 2 Put the oysters in a strainer, coat them with 1 rounded tablespoon of katakuriko (not listed). Mix by hand to let the katakuriko coat them, then rinse them under running water. Drain the oysters. 2 Put the oysters in a strainer, coat them with 1 rounded tablespoon of katakuriko (not listed). Mix by hand to let the katakuriko coat them, then rinse them under running water. Drain the oysters. 3 Sprinkle katakuriko (not listed) on the oysters, pan-fry them over high-heat in the desirable amount of heated oil (not listed) until crunchy. (If you have leftover garlic, use it as well.) 3 Sprinkle katakuriko (not listed) on the oysters, pan-fry them over high-heat in the desirable amount of heated oil (not listed) until crunchy. (If you have leftover garlic, use it as well.) 4 Marinate the oysters in the sauce from Step 1 for a while. If you are saving them, transfer them into a container and stock in the refrigerator. 4 Marinate the oysters in the sauce from Step 1 for a while. If you are saving them, transfer them into a container and stock in the refrigerator. 5 Right before serving, top them with grated daikon radish and sprinkle on the chopped green onions and it is done. 5 Right before serving, top them with grated daikon radish and sprinkle on the chopped green onions and it is done. 6 The oysters are marinated in the sauce so you can enjoy them for 2 to 3 days. 6 The oysters are marinated in the sauce so you can enjoy them for 2 to 3 days. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Quesadillas ~Orange Julius~ Cinnamon roll cookies Lemon pepper tilapia Rotel Dip Chicken Quesadillas ~Orange Julius~ Cinnamon roll cookies Lemon pepper tilapia Rotel Dip Orange Marmalade & Cheese Pound Cake Scallops With Butter and Soy Sauce Baked in Their Shells Tender Squid and Green Onions with Vinegar Miso Sauce Easy Yukhoe Salty-Sweet Shijimi Clams To Serve With Rice Soy Sauce Flavored Spicy Kiriboshi Daikon Lotus Root And Peanut Soup Sweet bread toast Green Romain and fetta salad Special Mix Potatoes Orange Marmalade & Cheese Pound Cake Scallops With Butter and Soy Sauce Baked in Their Shells Tender Squid and Green Onions with Vinegar Miso Sauce Easy Yukhoe Salty-Sweet Shijimi Clams To Serve With Rice Soy Sauce Flavored Spicy Kiriboshi Daikon Lotus Root And Peanut Soup Sweet bread toast Green Romain and fetta salad Special Mix Potatoes