Classic Iwakuni-style Oysters Recipe

2022-11-01

By Sushi Master

Japanese Cuisine

Appetizer

Enjoy a delicious and crispy Japanese-style oyster dish with this easy recipe for Iwakuni-style Oysters. Topped with tangy tonkatsu sauce and creamy mayo, this dish is perfect for any occasion. 

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A popular and beloved Japanese appetizer that originated in Iwakuni, a city located in the Yamaguchi Prefecture of Japan. Iwakuni is a coastal city that sits along the Seto Inland Sea, and it is renowned for producing some of the best oysters in Japan. The city's oyster farms take advantage of the abundant seaweed in the area, which makes the oysters especially plump and flavorful. 

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The Iwakuni-style oyster dish consists of large, plump oysters that are grilled and topped with a savory sauce made from soy sauce, mirin, and other seasonings. The oysters are often grilled over charcoal or wood, which imparts a smoky flavor to the dish. 

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The grilled oysters are succulent and tender, and the sauce provides a subtle burst of umami flavor that perfectly complements the oysters' natural sweetness. Iwakuni-style oysters are typically served as an appetizer at casual dining restaurants and izakayas (Japanese-style pubs).

Pitfalls on Iwakuni-Style Oysters

 Sourcing high-quality oysters: Iwakuni-style oysters rely heavily on the freshness and quality of the oysters used. Ensuring that the oysters are fresh and properly handled is crucial to the success of the dish.

 Proper shucking technique: shucking the oysters can be challenging, as they are often larger and more difficult to open than other varieties. Careful technique is important to avoid damaging the oyster or injuring oneself.

 Maintaining the perfect texture: the ideal Iwakuni-style oyster should be plump and juicy, but not overly chewy. It can be challenging to achieve the right texture without overcooking or undercooking the oysters.

 Balancing flavors: the sauce used in Iwakuni-style oysters is a complex blend of soy sauce, mirin, sake, and other ingredients. Achieving the right balance of flavors can take practice and experimentation.

 Presentation: Iwakuni-style oysters are often served on the half shell, and the presentation of the dish can greatly affect the dining experience. Ensuring that the oysters are arranged neatly and attractively can be a challenge.

Ingredients

• 10 oysters

• 1/2 cup flour

• 1/2 cup katakuriko (potato starch)

• 1/2 cup milk

• 1 egg

• 1 cup panko (bread crumbs)

• 1/4 cup tonkatsu sauce

• 2 tbsp mayonnaise

• 1/4 cup green onion, chopped

• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 400°F.

2. Mix together flour and katakuriko in a bowl.

3. Mix together milk and egg in another bowl.

4. Dip each oyster first in the flour mixture, then in the milk mixture, and finally in the panko.

5. Place the oysters on a baking sheet and bake for 10-12 minutes, or until golden brown.

6. In a small bowl, mix together the tonkatsu sauce, mayonnaise, green onion, and lemon juice.

7. Serve the hot oysters immediately with the sauce on the side.

Preparation Time 5 min

Cook Time 15 min

Total time 20 min

Nutrition Facts

Calories: 350

Fat: 7 g

Saturated Fat: 1 g

Carbohydrates: 62 g

Fiber: 2 g

Sugar: 3 g

Protein: 8 g

Regional Ingredients Variations of Iwakuni-style oysters

Hiroshima, they use a mixture of breadcrumbs, butter, sake, and soy sauce to create a crispy coating for the oysters, deep-frying them until golden brown, creating a dish known as "Fukuromaki".

Miyagi, they use a mixture of miso paste, sake, and brown sugar to create a sweet and savory marinade for the oysters, grilling them until tender and juicy, creating a dish known as "Miso-yaki".

Ehime, they use a mixture of flour, egg, and panko breadcrumbs to create a light and crispy tempura batter for the oysters, served with a dipping sauce made with grated daikon radish and soy sauce, creating a dish known as "Kaki-age".

Kumamoto, they use a mixture of grated yuzu (Japanese citrus), sake, and soy sauce to marinate the oysters before grilling them over charcoal, creating a dish known as "Yuzukaki".

Iwate, they use a mixture of grated garlic, ginger, and sesame oil to create a fragrant sauce for the oysters, serving them with a side of hot rice, creating a dish known as "Ishigaki-ni".

Try this easy recipe for Iwakuni-style Oysters and experience the delicious taste of tangy and creamy Japanese-style oysters at home! Share your lovely dish on your socials with the following hashtags #iwakunistyleoysters #japanesefood #oysters #tonkatsusauce #mayonnaise #greenonion #Chugoku #hiverecipes