More than ever, chefs from better restaurants are looking for inspiration to continue to surprise their dear customers in these take-away times, and also to delight them at home with their delicious creations. It makes me so happy to be able to sniff out the delicious smells and inspiration when I deliver our exclusive soy sauce.

I am certainly not a kitchen princess myself, I am blessed with a other half, parents and in-laws who all love to cook. But I like to enjoy it and that is why I would like to share with you my favorite recipe, picked from the Izakaya in Japan:

Persimmon butter / Butter oyster

Necessities (2p):

8 oysters – 1sp potato starch – 1l water – 1 egg – 30g salt – 1,5el flour – enough panko – enough butter – soy sauce

• Sprinkle a little potato starch over the oysters and carefully remove the dirt.
• Mix 30 g of salt and 1000 ml of water to make salt water and wash the oysters in it.
• Drain the water and dry well with paper towels, sprinkle sake to remove the smell of oysters, let it stand for about 5 minutes and drain.
• Mix 1 egg and 1.5 tablespoon flour well to make the batter. Dip the oysters in the batter, hold the folds so that the clotting liquid runs out.
• Then place the oyster in the panko and cover the top of the oyster with panko.
• Heat the butter in the pan at high temperature and add the oysters one by one. Bake the oysters for 2 and a half to 3 minutes and remove when golden brown.
• Serve with soy sauce.

Itadakimasu – Tasty!