Oysters Stewed in Oil
A simple oil-stewed dish that highlights the natural flavor of oysters, which are in season during winter. Instead of olive oil, we recommend using white sesame oil (Taihaku goma-abura). Traditionally used in Ayurveda in India and Sri Lanka, this sesame oil is known for its antioxidant properties and is gentle on the stomach, with minimal odor when heated. Using it generously creates a dish that’s both delicious and body-friendly. Transfer it to a jar for storage, and it becomes a handy, ready-to-eat side dish.
Ingredients
- Oysters 10 pieces
- Ginger 10g
- Oyster sauce 1 tablespoon
- White pepper 1 teaspoon
- Cilantro 4 sprigs
- Taihaku sesame oil 250ml
How to make it
- Sprinkle salt over the oysters and gently rub it in. Rinse immediately and let the oysters soak in water.
- Drain the oysters, then mix them with oyster sauce, grated ginger, and white pepper.
- Preheat the HEGE over medium heat for about 30 seconds, and add the mixture from step 2 and increase to high heat.
- Once it starts boiling, add the Taihaku sesame oil. When it begins to bubble, sprinkle chopped cilantro on top.
POINT
- The surface of the HEGE is treated with anodizing, which moderates heat conduction, ensuring even cooking without hot spots.
- This dish pairs wonderfully with dishes like "Congee with Dried Scallops and Celery" or sweet breads like steamed buns.
