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We hope you got insight from reading it, now let’s go back to "crystalized" oysters with thick mushroom sauce recipe. You can have "crystalized" oysters with thick mushroom sauce using 10 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook "Crystalized" Oysters with Thick Mushroom Sauce:
- Use 100 grams Cooking oysters
- Take 2 tbsp Katakuriko
- Take 80 grams Yuba (or silken tofu)
- Prepare 30 grams Maitake mushrooms
- Prepare 2 Shiitake mushrooms
- Provide 150 ml ●Dashi stock
- Use 1 tbsp ●Soy sauce
- Get 1 tbsp ●Sake
- Prepare 1/2 tbsp ●Mirin
- Get 1 Katakuriko slurry
Steps to make "Crystalized" Oysters with Thick Mushroom Sauce:
- 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.
- 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.
- 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.
- 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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