Imagine two of your favorite things combined: buttered seafood and fried snacks. Well, Omakase did just that when it came up with it’s Oyster Butteryaki—a battered, then fried oyster appetizer dressed in butter sauce. We’ve hacked the dish so you can make it at home; time to say goodbye to boring steamed oysters. (We don’t mean that, steamed oysters are the bomb.)
Oyster Butteryaki? More like Oyster Butter-yummy.
The rice flour and soda water combo is essential to make a light, crispy shell for the oyster. (Not to be mistaken for the actual shell it naturally comes with.) It goes without saying that fresh oysters are a key part of this dish, as it adds a subtle sweetness to the slightly salty butter mixture. Though you can always dip it into the ponzu dipping sauce to balance out the flavors.
Omakase Oyster Butteryaki
Serves: 2 people
Active time: 30 mins
Total time: 30 mins
½ cup butter
3 tbsp. soy sauce
3 tbsp. ponzu
2 tsp. soy sauce
½ tbsp. spring onions
1 cup rice flour
½ tsp. baking powder
1 tsp. salt
1 cup soda water, cold
6 oysters, shucked with half shells set aside
Oil, for frying
In a pot over medium heat, melt together the butter and soy sauce to make the butter sauce.
To make dipping sauce, mix together ponzu, soy sauce, and spring onions, then place in a sauce dish and set aside.
Heat oil in a separate pot for frying, about 350F.
In a bowl, whisk together rice flour, baking powder, and salt.
Slowly stream in soda water while whisking until a smooth batter forms.
Dip oysters in batter then fry until golden, less than a minute depending on size of oysters.
Remove from oil and set aside on paper towels to drain, then place each oyster on a separate half shell.
Spoon over butter sauce and serve with dipping sauce.