Oyster miso preparation

The trick to removing an oyster's shell is to move the knife so that it carefully separates the adductor muscle in the center from the inside and removes it from the shell
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Seafood side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 20 minutes

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How to make it

Quickly wash the oysters in their shells, place them in a steamer and steam for 5 minutes. Insert a knife into the opening of the shell and remove the meat

Cut the spinach into 3cm lengths, peel 30g of carrots with a peeler and boil briefly, and cut the green onions into 3cm lengths

Add bonito stock, oysters, spinach, carrots, and green onions to a pot and heat

Once it boils, turn off the heat, dissolve the Hatcho miso and it's done

Ingredients for 1 person

Raw oysters with shells

3 pieces
spinach

50g
Carrots

30g
Long onion

50g
Bonito dashi

1 cup
Hatcho miso

25g

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