Oyster stew in Japanese style

 

Key Ingredients: Fresh Oysters (8-10 pieces), Turnip (3 pieces, with leaves), Soy Milk (200ml).

Step 1: Begin by lightly seasoning the oysters with a sprinkle of salt and a dusting of potato starch. Gently massage them to coat, then thoroughly rinse them under running water. Pat them dry and give them another light sprinkle of salt, a dash of pepper, and a tablespoon of flour.

Step 2: For the turnip, remove the leaves, ensuring to leave about 1cm of the stem. Quarter the turnips and cut the leaves into 4cm segments. Likewise, prepare the green onion by slicing it into 4cm lengths, incorporating both the green and white portions.

Step 3: Heat salad oil in a frying pan. Add the oysters and grill them until they acquire a gentle browning. Once achieved, remove the oysters from the pan.

Step 4: Introduce butter to the pan, allowing it to melt over low heat. Add the prepared turnips, turnip leaves, and the white part of the green onion. Sauté these ingredients for around 1 minute. Pour in 300ml of water and incorporate 1/2 teaspoon of chicken stock base (alternatively, 300ml of chicken stock). Cover the pan and allow the mixture to simmer for a duration of 10 minutes.

Step 5: Once the turnips have softened, reintroduce the grilled oysters. Enhance the flavors by adding 2 teaspoons of miso paste. Create a thickening agent by dissolving 1 tablespoon of potato starch in 1 tablespoon of water and introducing it to the pan.

Step 6: To lend a rich creaminess to the dish, pour in 200ml of soy milk. Incorporate the green part of the spring onion for a fresh burst of flavor. Finally, fine-tune the seasoning by adding salt to taste.

A symphony of tender oysters, turnip sweetness, and velvety soy milk are all united in a delectable and nourishing dish.