Steamed Oysters In Tomato Vinaigrette Served In Sake Cups Recipes

Steps:

• In a small saucepan, combine tomatoes through sugar, and place over low heat for about 2 minutes, until simmering.
• Remove from heat, add chives and set aside.
• Prepare your steamer (bamboo basket over a wok works well).
• Place 1/4 tsp of tomato mixture in sake cup, put oyster in cup, top with one tablespoon of tomato mixture.
• Place in steamer and steam for 3 minutes. BE VERY CAREFUL when removing cups from steamer!
• Put a tooth pick in the oyster, let cool for 4 minutes and serve immediately.
• Use the toothpick to eat the oyster, and sip the vinaigrette.

Steps:

• arrange oysters in halfshell on a heat resistant plate ready for steamer.
• heat small skillet over medium heat, add oil, then the garlic and cook until pale golden, about 30 seconds, stirring occasionally.
• please be very careful with the next step, only attempt if you confident in the kitchen behind the stove.
• add brandy and ignite, shaking pan to mix, cook until alcohol is burned off, about 15 seconds.
• spoon topping over each oyster. top with green onion.
• place plate of oysters in steamer. cover and steam for 5 minutes.
• serve immediately.

Steps:

• Combine the sake, sugar and shoyu in a small saucepan along with the smashed garlic and ginger. Bring to a simmer and cook until the liquid is reduced into a syrupy glaze with large, dark bubbles, about 30 minutes. Using a spoon or strainer, remove and discard garlic and ginger. You should have about 1/2 cup glaze. Stir in the butter.
• After the sauce is prepared (or as it reduces), ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
• Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
• As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
• Spoon a generous teaspoon of the glaze into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute.
• Return the oysters to the foil-lined baking sheet, sprinkle with scallions, and serve immediately.