40 pcs large oysters (meat removed and shells cleaned and saved)
1 cup cornstarch
1 pack 7 gramsAJINOMOTO GINISA All Purpose Seasoning Mix
1 cup butter
1 teaspoon wasabi powder
Cup Japanese light soy sauce
1/3 cup rice wine vinegar
4 tablespoon lemon juice
1tablespoon bonito flakes (or teaspoon dashi stock powder) Cup water
1. Drain the oysters to remove excess water and season with AJINOMOTO GINISA All Purpose Seasoning Mix and wasabi powder. Dust the seasoned oysters in cornstarch then pan fry in butter over medium heat until golden brown, turning once. Place each oyster in its shell.
2. Deglaze the pan with vinegar and water. Add in soy sauce, lemon juice and dashi stock or bonito flakes. (if using bonito flakes, strain the sauce before serving.)
3. Pour a tablespoon of sauce over each oyster and top with chopped spring onions before serving. Serve with sake mojito.