The oysters are plump and fat, and are at the peak of their deliciousness. I definitely want to try it during the season, but many people think that the only dish that uses oysters is fried oysters. Oysters are delicious just by stir-frying, so try “stir-fried oysters and Chinese cabbage with miso butter” using butter and miso. The scent of butter and the umami of miso are very delicious. As a side dish of rice, of course, it is also recommended to serve with pasta. If you follow the recipe below for oyster preparation, which has a troublesome image, the folds will be clean and your body will be plump.
Stir-fried oyster and Chinese cabbage with miso butter
[Material](for 2 people)
12 oysters (about 200 g), 3 white vegetables (about 250 g), 10 cm long onions, mixed seasonings (1 tablespoon each of miso and sake, 1/3 teaspoon soy sauce, 1/2 teaspoon sugar), salt, pepper, kataguri powder, Salad oil, butter
[How to make]
1. Cut Chinese cabbage into stems and leaves, cut the stems into 4 cm wide pieces, and cut the leaves into 3 cm wide pieces. Slice the green onions diagonally.
2. Sprinkle a generous amount of salt on the oysters, wash them lightly, and wash them well with running water to drain them. Wipe the water with a paper towel, sprinkle a little salt and pepper, and sprinkle with potato starch. Heat 1/2 tablespoon of oil in a frying pan over medium heat, line up the oysters and bake. When both sides are lightly browned, remove it once.
3. Quickly wipe the frying pan with a paper towel. Add Chinese cabbage stems and 1 teaspoon of water and fry over medium heat until tender. Add Chinese cabbage leaves, fry quickly and bring to the edge. Add green onions, 2 seasonings and 1 teaspoon butter to the hot spots and fry while entwining the seasonings. When the seasoning is familiar to the shavings, fry the whole.
(169kcal, salt content 3.0g, cooking time 20 minutes)
Sentence = O child