Ingredients
- ½ teaspoon [3 mL] dry Chinese mustard powder
- 1 tablespoon [15 mL] hot water
- ¼ cup [60 mL] ketchup
- ½ teaspoon [3 mL] ginger, minced
- 1 garlic clove, minced
- 1 tablespoon [15 mL] sake
- 4 teaspoons [20 mL] Japanese soy sauce (shoyu)
- 4 teaspoons [20 mL] Worcestershire sauce
- 4 teaspoons [20 mL] sugar
- 4 teaspoons [20 mL] white vinegar
- ½ teaspoon [3 mL] ground allspice
- Pinch of ground cloves
- 2 teaspoons [10 mL] fresh ginger, grated
- 1 tablespoon [15 mL] sake
- 32 fresh oysters
- ½ cup [120 mL] cornstarch or rice flour
- ½ teaspoon [3 mL]
sansho powder (see page 584) - 1 teaspoon [5 mL] salt
- 2 eggs, beaten
- ⅓ cup [80 mL] milk
- 2 cups [480 mL]
panko breadcrumbs (see page 579) - Vegetable or peanut oil, for frying
- Leaves of red giant Chinese mustard, for plate liners
- Lemon wedges, for garnish
- Sprigs of mitsuba or parsley, for garnish
Description
Chow
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