Kaki to enoki no shoga hoiruyaki / grilled oysters and enoki mushrooms with ginger soy sauce in foil

Easy, light and tasty. Ginger adds a tangy aroma to the creamy oysters.

<Ingredients>

7-8 oysters (160 g in photo)
Handful (50 g, 1/2 pack) enoki mushrooms
2 green onions (white section)
1 tbsp sake
2 tsp soy sauce
1 knob ginger
1/4 lemon (slices or wedges)
2 tsp potato starch (for cleaning oysters, not in photo)


<Directions>
1.

Clean oysters.
Place oysters in a bowl, sprinkle potato starch, and gently mix until liquid becomes gray.

Rinse with cold water.

2.

Grate ginger.

3.

Drain oysters well (put them on paper towel to absorb extra water), put ginger, sake and soy sauce, and gently mix. Let sit for 10-20 minutes.

4.

Meanwhile, remove root ends of enoki, and diagonally slice green onion thinly.

5.

Make a packet. In the center of foil, thinly spread oil (1/4 tsp should be enough). Place green onion, top with oysters and enoki, and pour oyster marinade over.

Close packet, and grill at 200-220 F (390-430 C) for 10-15 minutes.

Serve hot with lemon.
Squeeze lemon, and enjoy!

<Notes>

• Cleaning oysters well is the key to a light taste.
• If enoki is not available, other mild flavor mushrooms (shiitake, oyster mushroom, etc.) work just fine. Mushrooms with a strong flavor such as portabella would steal the spotlight from oysters in this dish.
  

(Last updated: January 18, 2015)

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