Big John's Oyster Motoyaki recipe
All Recipes Appetizers and Snacks Seafood
Ingredients
- 6 oysters, scrubbed and shucked 1 teaspoon butter ¼ cup chopped fresh mushrooms ¼ cup chopped green onion 1 cup Japanese mayonnaise (such as Kewpie®) 1 tablespoon red miso paste 1 teaspoon ground cayenne pepper 1 teaspoon ground black pepper 1 tablespoon capelin roe (masago) 1 lemon, cut into 6 wedges
Nutrition Info
- 348.2 caloriescarbohydrate: 8.4 gcholesterol: 63.5 mgfat: 32 gfiber: 1.3 gprotein: 9 gsaturatedFat: 5.2 gservingSize: -sodium: 422.8 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Big John's Oyster Motoyaki
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Remove oyster meat from shells and rinse in cold water, being sure to remove any shell fragments or the beginnings of a pearl. Pat dry with paper towels. Cut each piece into 5 smaller pieces. Rinse lower shell halves well. Discard flat tops.
Melt butter in a small skillet over medium heat. Add mushrooms and green onion, cook and stir until softened, about 5 minutes.
Whisk mayonnaise, red miso, cayenne, and black pepper together in a small bowl. Spread a thin layer in the bottom of each shell.
Divide oyster meat among shells. Top with mushroom mixture. Cover thickly with remaining mayonnaise mixture. Arrange shells on a baking sheet.
Bake on the top rack of the preheated oven until tops are dark brown, 20 to 25 minutes.
Garnish baked oysters with roe and serve with lemon wedges.