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オイル漬け（牡蠣オイル漬け）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

oyster : 250g
水 : 400cc
塩 : 小さじ2
酒 : 大さじ1
オリーブオイル(炒め用) : 大さじ1
ニンニク : 2片
黒胡椒 : 適量
鷹の爪 : 適量
オイスターソース : 大さじ1
オリーブオイル(仕上げ用) : 適量
乾燥パセリ : 適量

Time required

20minutes

Procedure

1) thaw the oysters 01:41
Put oysters in a bowl.
Add water and salt.
Leave to defrost for 30-40 minutes.
Wash 5-6 times with different water.
Drain and put in a bowl.
Add sake and knead.
2) heat up 03:03
Cut off the ends of the garlic cloves, peel them, and cut them into thin slices with scissors.
Put the garlic in the frying pan.
Add olive oil and heat.
Add oysters, black pepper and hawk's claws.
Fry until the water evaporates.
Add oyster sauce and stir.
3) put in a container 05:24
2 in a storage container.
Add olive oil (for finishing) until submerged.
Finish with a sprinkle of dried parsley.

Point

・Frozen oysters are used.
・The amount of oysters is in a defrosted state.
・The time required to defrost after 30 to 40 minutes is not included in the required time.
・The thawing time for oysters varies depending on the oyster.
・When using raw oysters, omit the thawing process.
・In step 2, if you don't want to overcook the oysters, remove the oysters and evaporate the moisture.