Oyster Motoyaki

~This dish is typically plated on a half shell. However, I feel that for fresh seafood, it should be served as simply as possible to highlight its natural briny sweetness. As such for this dish, I prefer to use either shucked oysters from a jar or pre-frozen oysters. Last year, I obtained a shellfish license which allowed me 18 oysters per day, but required the shell stay on the beach. I went to shuck oysters as much my work schedule and the tides permitted. Suffice to say, I had more than enough oysters in the freezer and needed a good way of cooking them, while still preserving its integrity. Asians tend to use Western in odd ways but if it works, it works. Many people who have had this dish are often surprised to discover the mysterious umami sauce to be little more than mayonnaise. It serves as a wonderful way of smothering the oyster while helping to keep it moist during the cooking process.

Special Equipment:

5 ramekins or small oven-safe containers

Ingredients:

2- 10oz jars medium oysters                                              

1 cup sliced crimini mushrooms

1 ½ tbsp shiro miso

1 ½ cup Best Food/Hellman’s Mayonnaise

1 tbsp unsalted butter

½ tsp cayenne

sea salt

fresh ground pepper

Directions:

1. Preheat oven to 350 degrees.
2. Fill a large bowl with cold water. Dump oysters into bowl and gently rinse away any debris or shell. Place clean oysters in a colander and let drain for 10-15min.
3. Set a pan on medium high heat, add butter, and swirl to spread evenly across surface.
4. Saute mushrooms until lightly browned. Remove and set aside.
5. In a small bowl, combine miso, mayonnaise, cayenne and mix thoroughly. Add a small pinch of salt and fresh ground pepper.
6. Place oysters into ramekins. Distribute mushrooms evenly on top of oysters. Slather mayonnaise mixture on top of oysters and mushrooms. Make sure that oysters are completely covered.
7. Set on lower rack and bake for 15-20min, or until the surface is very lightly browned.  
8. Serve immediately.