This Oyster Motoyaki recipe is easy to make and super tasty. You can use either fresh oysters or frozen oysters in the half-shell. I decided to use frozen oysters because they were on sale.
Can't get enough of seafood? I think you will like my Cheesy Mayo Mussels as well!
The first time I had Oyster Motoyaki was at an all-you-can-eat sushi restaurant in Vancouver. I remember it being so good that I basically ate them exclusively for the entire meal. I think I ate at least 16 servings. But now I realize how easy they are to make at home, so I will save the buffet for eating sashimi next time.
What oysters to use?
Typically, I will use fresh Atlantic oysters from my local seafood market, but today, I'm using these frozen oysters I got from my local Asian grocery store.
The benefit of frozen oysters is they are usually precooked and already shucked. One extremely important thing is to defrost them completely. If they are not defrosted completely, a pool of liquid will form inside the shell during baking.
Easy method to shuck oysters
Most people spend hours shucking oysters, but I recently learned you can do it in under one minute in the microwave. Just put the oysters on a plate and microwave for one minute. The heat will kill the oysters and they will immediately open up. After that, all you do is take a knife, cut the connector muscle, and remove the top shell.
Japanese Mayonnaise
Japanese mayonnaise is the absolute best mayonnaise for oyster motoyaki. It is tangier and richer than regular mayonnaise. I'm using the Kewpie brand of mayonnaise, but any brand should work. Most Japanese mayonnaise comes in a clear bottle with a red cap. You can find them at most Asian markets.
Use a cupcake pan to balance the oysters
I have found that a cupcake pan works great for balancing the oysters so that the mayo sauce does not spill out. Make sure to fill the empty spots with some water so they do not overheat.
Oyster Motoyaki
Ingredients
- 6 medium oysters (you can use either fresh oysters or "frozen oysters in the half-shell")
Mayo sauce
- ½ cup Japanese Mayo (I use Kewpie brand)
- 2 tablespoons parmesan cheese
- 1 teaspoon lemon juice
- ½ teaspoon onion powder
- ¼ teaspoon sugar
Instructions
- Preheat your oven to 400°F and position the rack in the middle position.
- In a small bowl, combine all the mayo sauce ingredients, and set aside.
- If your oysters are not shucked, put them on a plate and microwave for one minute until the shells open up. Use a knife to cut the connector muscle then remove the top shell.
- Spread the mayo sauce evenly on each oyster then place them on a muffin tray. Fill the empty spots with a little bit of water so they don't overheat. Bake for 12-15 minutes until the oysters are cooked through and the mayo is golden brown on top. Enjoy!
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