Japanese Baked Oysters

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Japanese Baked Oysters

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Ingredients

Adjust Servings:
6 Fresh Oysters
6 teaspoons Japanese Mayo (Kewpie) 1 teaspoon per oyster
6 teaspoons Fish Roe 1 teaspoon per oyster (Masago)
Kitchen Supplies
Oyster Knife
Baking Pan

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Cuisine:

Fresh oysters baked with Japanese mayo and masago for a delightful treat

  • 15 min
  • Serves 2
  • Easy

Ingredients

  • Kitchen Supplies

Directions

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Steps

1
Done

Clean and shuck oysters

Rinse oysters, carefully rubbing off any dirt stuck on the shells.

Using an oyster knife, shuck the oysters one by one. There's usually one end that has a small opening, so insert your knife here and slowly wiggle back and forth until the shell slowly opens up. Continue around the perimeter of the shell.

2
Done

Bake

Preheat oven to 425 degrees.

Place the oysters on a baking pan lined with aluminum foil. Squirt 1 teaspoon of Japanese mayonnaise ("Kewpie") onto each oyster then top with 1 teaspoon of fish roe (masago) per oyster.

Place the pan in the oven and bake for 10 minutes. Remove from heat and enjoy hot!

Rebecca Chan

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