Oyster Motoyaki
These Oyster motoyaki taste even better than the restaurant in my opinion. I noticed a lot of recipes use miso paste in the mayo, but I did not find it is necessary when copying the restaurant flavor.
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!
