Japanese Style Miso Baked Oysters ♥ Oyster Motoyaki

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

Start by preparing the sauce in a small bowl.

Add 1/2 tablespoon of lemon juice to the bowl.

Pour in 1/2 tablespoon of medium sake.

Add 1 tablespoon of miso paste and mix well.

Stir in 1/2 teaspoon of sugar until combined.

Add 1/2 cup of Japanese mayonnaise (Cupi) to the mixture.

Mix in a dash of paprika for heat.

Optionally, add 1-2 tablespoons of panko breadcrumbs for texture.

Set aside the oysters for later preparation.

Microwave the oysters on a plate for about 30 seconds on 70 power to help them open.

Once they start to open, use a knife to carefully release the shell from the meat.

Preheat the oven to 350°F (175°C).

Prepare a small baking tray lined with aluminum foil to keep the oysters upright.

Optionally, chop the oysters into small pieces and return them to their shells.

Spoon one or two scoops of the mayonnaise mixture over each oyster, covering them completely.

Bake the oysters in the oven for about 5 minutes.

After 5 minutes, switch to broiling for 1-2 minutes to sear the tops, keeping a close eye to prevent burning.

Remove the oysters from the oven and let them cool for about 1-2 minutes before serving.

Optionally, sprinkle a little salt on top and serve with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens