Name: Seaport-Style Grilled Oysters (Kaki No Minato Yaki )
Yield: Serves 5–6.
Cuisine: Japan
Ingredients: ¼ teaspoon salt; 1½ tablespoons soy sauce; 2 dozen oysters, shucked; 1½ tablespoons saké (rice wine); 1 small lemon, cut into wedges

Preparation info

Serves
5–6
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

A delightful appetizer from the sea. Here the grilled oysters are garnished with roasted paper-thin black seaweed, hence the name minato or “seaport” style.

Ingredients

¼ teaspoon salt
2 dozen oysters, shucked
1½ tablespoons saké (

Method

Sprinkle the salt over the oysters and let them stand for a few minutes before rinsing them with cold water. Pat the oysters dry and marinate them for 2–3 minutes each in first the saké, then the soy sauce.

For every 6–8 oysters you will need 2 very sharp, thin skewers (metal are preferable, but if you are using bamboo, soak them in cold water for 15 minutes beforehand). First sk