Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, shiso-scented oysters marinated in oil. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Green shiso can be fried, used as a garnish, added to soups or salads, and used to flavor rice. The flavor is a combination of citrus and cinnamon, with a slight undertone of anise. This aromatic herb is also a great seasoning for fish, chicken, beef and radishes.
Shiso-Scented Oysters Marinated in Oil is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Shiso-Scented Oysters Marinated in Oil is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have shiso-scented oysters marinated in oil using 9 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to make Shiso-Scented Oysters Marinated in Oil:
- Get 450 to 500 grams Shucked oysters
- Take 2 tbsp White wine (or sake)
- Take 1 tbsp Oyster sauce
- Prepare 2 tsp Soy sauce
- Prepare 2 clove Garlic
- Make ready 1 or more (to taste) Red chili pepper
- Make ready 1 Extra virgin olive oil (or grapeseed or vegetable oil)
- Get 1 few peppercorns and ＊ 1 leaf ★ Black peppercorns, ＊ bay leaf
- Prepare 1 Salt, katakuriko to pre-treat the oysters
Make shiso oil to drizzle over gazpacho.~ Pickle it with cucumbers.~ Serve it with sashimi or chirashi sushi.~ Use it in a tartare of mackerel marinated in fresh ginger and soy sauce.~ Make a mignonette of shiso and mango to eat with raw oysters. Hydrodistillation of Japanese Perilla Nankin leaves. Odour: Shiso scent is green, caraway, apple pip, producing a sensation of freshness and naturalness in perfumes. Container growing: Shiso is a good choice for container growing.
Steps to make Shiso-Scented Oysters Marinated in Oil:
- Put the raw shucked oysters in a bowl, and add salt or katakuriko. Gently rub them with the salt or katakuriko to wash their surfaces, taking care not to smush them. Rinse under running water.
- You can wash the oysters with grated daikon radish instead. Use whichever method you usually use.
- Drain off the water, sprinkle with some sake (not listed in the ingredients) and then drain into a sieve with a bowl underneath. You can do everything up to this point in advance, and put the bowl and sieve in the refrigerator…
- …which lets the excess moisture drain off the oysters into the bowl so they aren't watery. If you're in a hurry, you can just wash them and proceed. Slice the garlic.
- Put the oil in a frying pan and heat with half the garlic to bring out their fragrance. If you want to make it spicy, add a de-seeded red chili pepper.
- Add the oysters and heat through.
- The moisture in the oysters will bubble up right away. Add the white wine and cook off the alcohol.
- When the oysters are cooked through, take them out so that don't shrink. (Make sure to put a bowl under the sieve.) If there is any scum, skim it off completely.
- Return the liquid that drained off the oysters into the bowl back to the frying pan. It has lots of umami so don't forget to add it back!
- Add the oyster sauce to the pan. Simmer to reduce.
- When the liquid in the pan has reduced a bit, put the oysters back in. Shake the frying pan to coat the oysters with the sauce. Be careful not to let them burn.
- Just before all the moisture in the pan has cooked off, add the soy sauce. Roll the oysters around, then take the pan off the heat. It will have a wonderful smell from the soy sauce. (Use ki-joyu (raw unpasteurized soy sauce) if possible.)
- Put the oysters in a container, add the remaining uncooked half of the garlic, and pour extra virgin olive oil over all. Add the bay leaves and black peppercorns too for extra flavor.
- I also add a red chili pepper. For this amount, it's not worth packing into jars since it's all gone the next day. If you make a large batch and and to preserve it, see the next step.
- Put the oysters in a clean jar, and add enough extra virgin olive oil to cover them, together with the ★ ingredients. The oysters will keep for 2 to 3 weeks in the refrigerator if they are completely immersed in oil.
- Make sure to refrigerator them. I've never had any left over for longer than 2-3 weeks so I don't know how much longer they'd keep, but I recommend finishing them within 2 weeks.
- The oil will solidify in the refrigerator, but will return to its liquid state if you leave it out for a little while at room temperature.
- The oysters are not simmered for very long so they don't shrink much. They stay filled with their umami and plump. Since they're tossed with the sauce just at the very end, they taste very light and elegant.
- They taste great eaten the same day, but are even better the next day when the oil and oysters have melded. The remaining oil can be used in various recipes, so please use it all up.
- After being marinated for a few days, the oysters become very mild in flavor (because the flavor gets transferred to the oil). If they seem too bland to you, add a little rock salt to them.
- I always use extra virgin olive oil for this, but if you don't like olive oil you can try grapeseed oil or vegetable oil.
- Raw oysters go bad very fast, so if you use large frozen shucked oysters, you can enjoy their texture. I used frozen oysters in the photos for this recipe.
- If you are using frozen oysters for this recipe, it's best to defrost them and clean them as described, rather than sautéing them while they're still frozen.
Winter growing: Shiso is a tender annual that will not grow outdoors in winter. Grow plants in pots indoors in winter. Place plants in a bright window or grow under fluorescent lights. A wide variety of canned oyster in oil options are available to you, such as certification. Also known as perilla leaves, shiso is indeed part of the mint family, which explains why it works so well as a foil for richer foods.
So that is going to wrap this up with this exceptional food shiso-scented oysters marinated in oil recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
