 Steamed Oysters and
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TSUJI COOKING
Yayoi Miyamoto |
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| Ingredients | Serves 1 | Serves 4 |
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oysters |
60g |
240g |
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raw shiitake mushrooms shimeji mushrooms green beans yuzu (citron) sudachi (citron) |
30g 50 15g 1slices 1/4 |
120g 200g 60g 4slices 1 |
| Seasonings | Serves 1 | Serves 4 |
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sake ginger juice |
6g 1g |
24g (1 2/3 tablespoons) 4g |
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light-colored spicy miso (bean paste) mirin dark soy sauce unsalted butter |
3g 8g 1g 1g |
12g 32g (1 2/3 tablespoons) 4g (2/3 teaspoon) 4g |
| １ | Rinse the oysters thoroughly and remove excess water. Sprinkle with sake and ginger juice. |
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| ２ | Remove the hard tips of the stems from both kinds of mushrooms, and separate the shimeji mushrooms. Boil the green beans briefly and cut into bite-size pieces. |
| ３ | Combine the miso, mirin and soy sauce. |
| 4 | Lightly coat 4 sheets of aluminum foil with butter. On each, place 1/4 of the ingredients prepared in 1 and 2, and top with 3 and a slice of yuzu. Fold the foil in half and seal by folding the open ends. |
| 5 | Bake the foil-wrapped ingredients in an oven. To serve, unfold the foil and sprinkle with sudachi juice. |
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