Recipe: Perfect "Crystalized" Oysters with Thick Mushroom Sauce

"Crystalized" Oysters with Thick Mushroom Sauce. Available from: - Crystalized Pineapple Chew. WORLD THICKEST HUMONGOUS CRYSTALIZED PINK PASTE BIG CHUNK. Roasted Brussels Sprouts with Oyster Mushrooms & Garlic Kimchi Butter, Rustic Ciabatta Stuffing with Root Vegetables & Herb Sausage, Cranberry Sauce, Classic Gravy, and a Cranberry Citrus Cake with Coconut Whipped Cream & Crystalized Ginger.

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Ingredients of "Crystalized" Oysters with Thick Mushroom Sauce

1. Prepare 100 grams of Cooking oysters.
2. It's 2 tbsp of Katakuriko.
3. You need 80 grams of Yuba (or silken tofu).
4. It's 30 grams of Maitake mushrooms.
5. You need 2 of Shiitake mushrooms.
6. You need 150 ml of ●Dashi stock.
7. It's 1 tbsp of ●Soy sauce.
8. You need 1 tbsp of ●Sake.
9. It's 1/2 tbsp of ●Mirin.
10. It's 1 of Katakuriko slurry.

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"Crystalized" Oysters with Thick Mushroom Sauce instructions

1. Shred the maitake mushrooms with your hands, and thinly slice the shiitake mushrooms (shred the stems too). Combine the ● ingredients and mushrooms in a pan and heat. When the mushrooms are cooked, pour in the katakuriko slurry to thicken the sauce..
2. Bring water to a boil in a pot and drop the oysters one by one. When they become plump, transfer to a colander, rinse off the excess katakuriko, and pat dry..
3. Shred the maitake mushrooms with your hands, and slice the shiitake mushrooms thinly (shred apart the stems too). Combine the ● ingredients and mushrooms in a pan and heat. When the mushrooms are cooked, add katakuriko dissolved in water to thicken the sauce..
4. Put the yuba (or tofu) that has been cut into bite sized pieces on a plate with the Step 2 oysters, pour the mushroom sauce over, and serve..

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