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Ingredients
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Oysters
Miso-Butter Topping
Crispy topping (optional)
Garnish
Method
Prep
- 1
Shuck oysters
Shuck the oysters and place them on a bed of crushed ice or a clean tray to keep them upright and cold.
Make miso-butter topping
- 2
Prepare miso-butter
In a small saucepan over medium heat, melt the butter. Whisk in white miso paste, minced garlic, minced shallot, and sake. Stir 1–2 minutes until aromatic. Off heat, stir in lemon juice and a pinch of sea salt.
Optional topping
- 3
Crispy topping (optional)
In a small bowl, combine panko breadcrumbs and sesame seeds. Lightly toast if desired.
Top and bake
- 4
Assemble
Arrange oysters on a baking sheet or half-shell platter. Spoon 1–2 tsp of miso-butter onto each oyster.
- 5
Add crispy topping
If using the crispy topping, sprinkle a small amount of the breadcrumb-sesame mix over each oyster.
- 6
Bake
Bake in a preheated 450°F (230°C) oven for 6–8 minutes, or until the oysters are just set and the topping is bubbly and lightly golden.
Finish and serve
- 7
Notes on serving size
- 8
Ichiban Oysters can be offered as a Half Dozen (6 oysters) priced at $24 or a Dozen (12 oysters) priced at $48. To make a dozen, simply double all ingredient quantities.