Oysters Osaka Recipes

EASY BUTTER AND HERB BAKED OYSTERS

Easy Butter and Herb Baked Oysters image

These easy baked oysters are cooked with a buttery panko crumb topping and fresh herbs. Impress your guests with this tasty appetizer.

Provided by Diana Rattray

Time 42m

Number Of Ingredients 9

Ingredients

Rock salt
1 dozen fresh oysters (in the shell)
1 stick butter (8 tablespoons, softened, divided)
3/4 cup panko breadcrumbs
2 tablespoons fresh chives (finely chopped)
1 tablespoon lemon juice
1 teaspoon lemon zest (finely grated)
Optional: sweet paprika
Garnish: fresh parsley (chopped), 2 to 3 wedges lemon (for serving)

Steps:

Gather the ingredients.
Position a rack in the center of the oven and heat to 425 F/220 C/Gas Mark 7. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.
Scrub the oyster shells with a stiff brush.
Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters in the bottom shell with their liquid in the prepared baking pan.
In a medium skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned. Remove from the heat and set aside.
In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon zest, and the lemon juice.
Top each oyster with a scant teaspoon of the butter-chive mixture and then sprinkle each with the buttered panko crumbs.
If desired, finish with a light sprinkling of paprika.
Bake the oysters until the oysters are cooked through and the topping is golden brown, 8 to 10 minutes.
Sprinkle with fresh chopped parsley and serve with lemon wedges.

Nutrition Facts : Calories 456 kcal, Carbohydrate 38 g, Cholesterol 136 mg, Fiber 6 g, Protein 19 g, SaturatedFat 16 g, Sodium 494 mg, Sugar 6 g, Fat 28 g, ServingSize 12 oysters (4 servings), UnsaturatedFat 0 g

OKONOMIYAKI

Okonomiyaki image

Hailing from Osaka, Okonomiyaki is a delicious Japanese savory pancake made with flour, eggs, cabbage, and protein, and topped with a variety of condiments.

Provided by Namiko Chen

Categories Main Course

Time 2h

Number Of Ingredients 22

Ingredients

1 cup all-purpose flour (plain flour)
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
¼ tsp sugar
¼ tsp baking powder
5.6 oz nagaimo/yamaimo (mountain yam) ((2-3 inches, 5-8 cm))
¾ cup dashi (Japanese soup stock; click to learn more)
4 large eggs (50 g each w/o shell)
½ cup tenkasu/agedama (tempura scraps) ((24 g))
¼ cup pickled red ginger (beni shoga or kizami beni shoga)
1 head cabbage ((large; 1.6 lb, 740 g))
½ lb sliced pork belly
neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for cooking the okonomiyaki))
1½ Tbsp sugar
2 Tbsp oyster sauce
4 Tbsp ketchup
3½ Tbsp Worcestershire sauce
Okonomiyaki Sauce (homemade or store bought)
Japanese mayonnaise
katsuobushi (dried bonito flakes) ((skip for vegetarian))
aonori (dried green laver seaweed)
green onions/scallions
pickled red ginger (beni shoga or kizami beni shoga)

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 725 kcal, Carbohydrate 62 g, Protein 21 g, Fat 44 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 227 mg, Sodium 643 mg, Fiber 9 g, Sugar 12 g, UnsaturatedFat 21 g, ServingSize 1 serving

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