In Japan, oysters are typically only eaten in months that include an "r" (September through April) which means we're rapidly approaching the end of the season. There are some good deals to be found on shucked oysters, and I picked up a pack of these beauties at my local supermarket.
This easy preparation turns the big juicy mollusks into the perfect complement for a big bowl of rice (or two). The umami from the miso and sake combined with the umami from the oysters and browned garlic is irresistibly good, and it might best be described as the love child of garlic butter and oyster sauce.
I recommend cleaning the oysters using the process in my kaki fry video. This removes sand or debris from the oysters while eliminating undesirable odors.
If oysters aren't your thing, this process and sauce will work with other proteins such as chicken, fish, or even tofu.
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