Oyster Motoyaki

Oyster Motoyaki
Cook / Prep Time: 45 min

Anyone who’s ever been to a Japanese restaurant would be familiar with this tasty treat. This recipe is simple and easy to make. Chef Gavin even came up with a method to open the oysters if you’re not a good shucker. -Jen

6 Fresh Oysters

1 cup Japanese Mayonnaise
1/4 cup Fresh Mushrooms (finely chopped)
1/4 cup Green Onion (finely chopped)
1 Tbsp Red Miso
1 tsp Butter
1 tsp Pepper
1 tsp Cayenne
3 tsp *Fresh Fish Roe (*Optional, but they are traditionally garnished with Masago or Capelin roe)
1 Lemon (cut into wedges)

  • Shuck oysters first. Lightly rinse them in cold water to wash away any small shell fragments. Then, dry them gently in paper towel. Reserve.
  • Discard the flat top part of the shell, but keep the lower bowl shaped half. Rinse out the lower shells under water as well, to clean them.
  • Whisk the mayonnaise, miso and peppers together in a small bowl. Reserve.
  • Next, saute the mushrooms and onion in the butter in a saute pan for 5-7 mins (you want to cook out some the moisture).
  • Preheat Oven to 400F.
  • Spread a thin layer of the mayonnaise mix on the bottom of each shell. Cut each oyster into 4-6 pieces. Fan the oyster meat evenly into the shells on top of the mayo.
  • Divide the sauteed mushroom and onion mix onto each oyster. Lastly, top each oyster with a thick even coat of the mayo. You want to make sure you completely cover everything in the shell.
  • Place the shells onto a small baking sheet or arrange them in a shallow pan as evenly as possible. Place in the oven on the top rack and bake for 20-25 mins. The tops should be a nice dark brown when they are done. Serve oysters in the shell and garnish with a squeeze of fresh lemon juice, and fresh fish roe if you want.

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