Oysters Au Gratin
Baked oysters with a Mediterannean flavour. Part of our series of Japas (Japanese tapas recipes for chefs).
- Preparation Time20 mins
- Cooking Time5 mins
Nutrition per serving
- Energy66 Kcals
- 120g baby spinach
- 10 datterini tomatoes
- 20 oysters
- 25ml vegetable oil
- salt and freshly ground back pepper
- 1 tbsp flour
- 100g mozzerella cheese
- 100ml mineral water
- 50ml Kikkoman Naturally Brewed Soy Sauce
Wash the spinach and tomatoes and dice the tomatoes. Open the oysters with an oyster knife, remove them from the shell and dab dry. Dry the shells in preheated oven at 220C for approx 2 minutes.
Heat 1 tsp of oil in a frying pan. Fry the spinach briefly and season with salt and pepper and remove from the pan. Add another tsp of oil to the pan. Coat both sides of the oysters with flour, add the remaining oil to the pan and saute briefly on both sides.
Cut the mozzarella into 20 pieces. Divide the spinach between the oyster shells, followed by the oysters, tomatoes and top with cheese. Bake for approx 1 minute in the oven. Dab the pan dry. Add the mineral water and bring to the boil. Add the soy sauce and continue cooking until the sauce is creamy. Drizzle the sauce over the baked oysters and serve.