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Oyster meuniere｜Takeshi Takeshima's extreme rice / Kiwami-Meshi's recipe transcription

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

oyster : 8-10 pieces
エリンギ : 1パック
レモン : 1/8カット
(A)小麦粉 : 大さじ4
(A)青のり : 大さじ1と1/2
(B) Soy sauce : 大さじ1と1/2
(B) Mirin : 大さじ1
(B) Sake : 大さじ2
(B) Oyster sauce : 1 tsp
butter : 10g
黒胡椒 : 適量
油 : 適量

Time required

40minutes

Procedure

1) Preparing for Eringi 00:24
Cut the trumpet mushroom in half.
Slice thickly.
2) Prepare the lemon 00:55
Wash the surface of the lemon well.
Cut off both ends.
Cut in half.
Cut into 1/8 combs.
3) Preparing oysters 01:28
Put water (outside the amount) and salt (outside the amount) in a bowl to make salt water.
Add oysters and wash the folds.
Change the water 3 to 4 times and wash until the turbidity disappears.
Place kitchen paper on the bat.
Place the washed oysters on top and sandwich them with kitchen paper to remove water.
4) 衣をつける 03:00
バットに(A)を入れて混ぜる。
3を入れてまぶす。
粉を落として別のバットに移す。
5) 焼く 04:03
Heat a frying pan and add oil.
When the frying pan is warm, add 1 and fry.
Bring the trumpet mushrooms to the corner.
Put 3 in the empty space and fry.
Bake on medium heat to make a grill.
Add (B) and boil.
Add butter and melt.
Entanglement the whole.
6) 盛り付ける 05:35
お皿に5を盛る。
黒胡椒をかける。
2を添える。

Point

・ By cutting the trumpet mushrooms thickly, you can enjoy the texture and have a satisfying taste.
・ Lemon may be replaced with lemon juice.
・ The salt water in step 3 is made with a high salt concentration.
・ During step 3, the oysters are soft, so wash them without crushing them.
・ It is good to buy oysters for heating. The one for heating is more nutritious and bigger.
・ During step 4, sprinkle the oysters with flour to prevent the outflow of water, prevent the body from shrinking, and improve the texture and entanglement of the sauce.
・ During step 5, put small oysters that have been cooked first on top of the trumpet mushrooms to prevent the fire from passing through.
・ The oyster sauce in (B) may be omitted.