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We hope you got insight from reading it, now let’s go back to nanban style oyster with grated daikon radish recipe. To make nanban style oyster with grated daikon radish you only need 8 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Nanban Style Oyster with Grated Daikon Radish:
- You need 200 grams Oysters
- Provide 50 ml ● Ponzu
- You need 1 tbsp ● Sugar
- Use 1 tsp ● Grated garlic
- You need 2 tsp ● Grated ginger
- Take 1 tsp ● Sesame oil
- Get 1 generous amount Grated daikon radish
- You need 1 generous amount Chopped green onions
Instructions to make Nanban Style Oyster with Grated Daikon Radish:
- Add all the ingredients of ● in a pan and bring it to a boil to dissolve the sugar (you can microwave it also).
- Put the oysters in a strainer, coat them with 1 rounded tablespoon of katakuriko (not listed). Mix by hand to let the katakuriko coat them, then rinse them under running water. Drain the oysters.
- Sprinkle katakuriko (not listed) on the oysters, pan-fry them over high-heat in the desirable amount of heated oil (not listed) until crunchy. (If you have leftover garlic, use it as well.)
- Marinate the oysters in the sauce from Step 1 for a while. If you are saving them, transfer them into a container and stock in the refrigerator.
- Right before serving, top them with grated daikon radish and sprinkle on the chopped green onions and it is done.
- The oysters are marinated in the sauce so you can enjoy them for 2 to 3 days.
Grate the daikon radish, then strain. Cut the meat into easy-to-eat pieces, then place into the meat seasoning. Cut the daikon into half-inch thick, bite-sized pieces. Finely chop the onion to be used for the tartar. Nanban is a bridge that brings Europe closer to Japan, through products that represent the best of Japanese design and craftsmanship.
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