• Oysters450-500g
• White wine (or sake if unavailable)2 tbsp
• Garlic cloves2 cloves
• Red chili pepper1 or more
• Extra virgin olive oil (or grapeseed oil/vegetable oil)to taste
• Salt and cornstarch for cleaning oystersto taste
• ★Oyster sauce1 tbsp
• ★Soy sauce2 tsp
• ★Black peppercorns (whole)a few grains
• ★Bay leaf1 leaf

1. 1

   Place 450-500g of oysters in a bowl, add salt or cornstarch, and gently mix. Rinse under running water while being careful not to break the oyster meat.

2. 2

   Transfer the cleaned oysters to a colander and sprinkle with a little sake. Drain well. Refrigerate ahead of time to remove excess moisture.

3. 3

   Heat extra virgin olive oil in a skillet and slice 2 garlic cloves, adding half of them to the pan to release their aroma. If you prefer heat, remove seeds from 1 or more red chili peppers and add to the pan.

4. 4

   Add the oysters to the skillet and heat on high. Once liquid starts to release, pour in 2 tbsp white wine to cook off the alcohol.

5. 5

   Once the oysters are cooked through, transfer to a colander to drain excess liquid. Return the remaining liquid in the skillet to the heat.

6. 6

   Add the ★ seasonings and reduce the sauce. Once reduced to desired consistency, return the oysters to the skillet and toss to coat.

7. 7

   Transfer oysters to a serving dish, top with remaining garlic slices, and drizzle with extra virgin olive oil.

8. 8

   To store in the refrigerator, transfer oysters to a clean jar, pour extra virgin olive oil until oysters are completely submerged, and add the ★ seasonings together. When fully submerged in oil, the oysters will keep for 2-3 weeks.

Non-stick Teflon skillets are recommended. Charring in the pan adds umami, but avoid scraping it off aggressively as it can create a bitter taste. While delicious on the day it's made, the flavors meld better and become milder from the next day onward.

• Calories280 kcal
• Protein12 g
• Fat22 g
• Carbs4 g
• Sodium1.2 g