Oysters in a cabbage roll style

Prepare the paprika sauce.
Remove the stems and seeds from the paprika and slice it thinly. Slice the onion similarly and sauté it slowly in a pan with unsalted butter.

Once everything has softened, add the olive oil, vegetable stock and basic tomato sauce, cover and simmer over low heat

After simmering for about 20 minutes, remove from heat and let cool. Blend and strain to make a smooth sauce

Pour liquid salt koji, white wine, and white pepper over the oysters and lightly rub them to season

For parboiling instructions, see another recipe. Wipe off excess water with paper towels, place halved shiso leaves and oysters on top, and roll into a long, thin strip

Lightly coat a deep frying pan with unsalted butter and arrange [5] on it

Put the frying pan on the heat, add the white wine and cover. When it starts to boil, add the paprika sauce from [3] and enough vegetable broth to cover the ingredients. Simmer for about 10 minutes, adding the sauce with a spoon halfway through

Remove from heat and serve in a serving dish. Pour the sauce over the dish, then drizzle with olive oil and Italian parsley