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Miso Baked Oysters (Oysters Motoyaki)
Miso, lemon and oysters are the stars of this Japanese riff on Oysters Rockefeller. Quick and easy, these oysters are tangy and bubbling with cheese. Broil them in their shells or use a ramekin.
Prep Time
15 mins
Cook Time
15 mins
Servings: 12 Oysters
Course:
Appetizer
Cuisine:
Asian , North American , Japanese , International , Canadian
Ingredients
- 12 Oysters, shucked, shells reserved if using to bake oysters in
- ¾ c Japanese mayonnaise If you substitute regular mayo, you may want to use a little more lemon juice in the recipe
- 2 tablespoon Miso paste I use light miso but any miso will work well
- 1 tablespoon mirin
- 5 dashes Hot Sauce (I use Tobasco)
- 2 tablespoon fresh lemon juice
- 1 ½ c Fresh Spinach, shredded or chiffonade
- ½ c Cheddar or Mozzarella cheese, shredded (2 oz)
- *Optional* Garnish with extra wedges of lemon, sprinkling of parsley and/or paprika
Instructions
- Preheat broiler or bbq to high.
- Set out oyster shells or ramekins (6-12 depending on size of oysters and the size of serving you would like) on a baking sheet. TIP- If using oyster shells, help them stay upright and stable by placing them on a bed of rock salt or kosher salt.
- Mix mayonnaise into miso paste, then add mirin, hot sauce and lemon juice and stir until well mixed.
- Divide spinach equally between shells or ramekins. Top with oysters. If you are using large oysters, I like to cut them in 2-4 pieces each so they are easier to eat.
- Spoon approximately 1 tablespoon miso mayo sauce over each one and then sprinkle with cheese.
- Slide under broiler and broil until bubbling and brown and oysters are cooked, approx 5-8 minutes depending on height of oven rack and temperature of your broiler. (You can also cook these in your gas grill or bbq on high heat.)
- Remove from oven. Note: broiled cheesy dishes get HOT and can burn so let these cool 5 minutes before eating.
- *Optional* Garnish with chopped parsley or paprika if you like.
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