Oyster Motoyaki Recipe
3pc fresh oysters, marinated shiitake mushroom, yuzu miso aioli, yuzu tobiko, green onion
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Ingredients
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Oysters & Shells
Marinated Shiitake
Yuzu Miso Aioli
Assembly & Garnish
Method
Oysters & Shells
Shuck the oysters if not already shucked. Keep oysters chilled in a bowl of ice water until assembly. Reserve oyster liquor (the natural juice) in a small bowl and set aside; discard grit and any broken shell fragments.
Marinated Shiitake
Rehydrate and Marinate Shiitake
Place dried shiitake in a heatproof bowl and pour 1 cup hot water over them. Let soak 20–30 minutes until pliable. Remove mushrooms from liquid (reserve 1–2 tbsp of the soaking liquid), squeeze gently, remove stems and thinly slice caps. In a small bowl combine soy sauce, mirin, sesame oil, sugar and 1–2 tablespoons reserved soaking liquid; toss sliced shiitake to coat and let sit 5–10 minutes to absorb flavors.
Yuzu Miso Aioli
Make Aioli
In a small bowl whisk together mayonnaise, white miso paste, yuzu juice, minced garlic, rice vinegar, salt and black pepper until smooth and homogenous. Taste and adjust: add up to 1/2 tsp more yuzu juice for brightness or a pinch more miso for savory depth. Chill until ready to use.
Assembly & Broil
Preheat and Prepare
Position an oven rack 6–8 inches from the broiler and preheat broiler to high. If using oyster shells for presentation, place them on a rimmed baking sheet; stabilize shells with a bed of coarse salt or crumpled foil so they sit level.
Top Oysters
Place one oyster (with some reserved oyster liquor) in each shell. Divide marinated shiitake slices evenly across the 3 oysters (about a teaspoon each). Spoon approximately 1 to 1 1/2 teaspoons of yuzu miso aioli onto each oyster, spreading slightly but leaving a bit of the oyster exposed so juices can bubble.
Add Crisp (optional) and Butter
If using, sprinkle about 1/3 teaspoon panko over each aioli-topped oyster for light crispness. Drizzle ~1/3 teaspoon melted butter over each oyster to help browning and add richness.
Broil
Broil oysters 2–4 minutes, watching closely. Remove when aioli is browned and bubbling and panko is golden; do not overcook — oysters should be just cooked through and slightly firm at edges.