Japanese Style Miso Baked Oysters ♥ Oyster Motoyaki
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- Опубліковано 10 чер 2024
- Oyster Motoyaki are baked oysters in a delicious miso mayonnaise sauce. My first time trying this style of baked oysters was at a Japanese buffet! Made with the popular Kewpie Japanese mayo, this takes these oysters to the next level. No professional shucking experience required as we're going to microwave the oysters to open them a bit first. ♥ Subscribe for more of Angel's videos → bit.ly/1HbtZaI (continued . . . )
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♥ Printable Recipe on the blog:
www.angelwongskitchen.com/oys...
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Chapters:
0:00 intro
0:30 ingredients for the sauce
2:40 oyster prep
5:42 bake in the oven
7:50 taste test / let's share a meal
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♥ From Angel's Kitchen to Yours:
Sonder Los Angeles, Large Teak Wood Cutting Board
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Oyster Shucking Knife
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Japanese Mayo Kewpie Brand
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Glass Oil Bottle
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The above are Angel's affiliate links (thanks for supporting Angel's Channel ♥)
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♥ Angel's Other Video's:
I made Hot-Star's Fried Chicken Recipe! ♥ Ji Pai (雞排) Taiwanese Street Food
• I made Hot-Star's Frie...
Let's Make Deep Fried Sesame Balls! ♥ Nutella & Red Bean
• Let's Make Deep Fried ...
Bubble Tea & Drink Recipes // Angel Wong's Kitchen
• Bubble Tea & Drink Rec...
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#oysters #bakedoysters - Навчання та стиль
These oysters are delicious! Thumbs up if you love Japanese style baked oysters too!
please continue cooking here. I’ve learn a lot from u
no more videos? did something happen to her?
Hope to see your videos again soon! :)
Where did you go?!? Hope you come back soon!
This channel makes me happy and hungry.
This looks fancy yet easy too make. Thank you!
Your recipes looks so yummy and yet so easy to make. Thank you for sharing! 😊
Great presentation, looks good, I'll give it a go.
These look delicious! I’m going to try these with mussels!
Yummm!!! Oysters are my favorite never tried baking them
Ooh these look yummy 😋
Wonderful video! I especially like the music 🎶 🤗
Yes!!!!
thank you for sharing
Generally do not eat much oysters, but this looks absolutely fantastic! Thanks for sharing, much love from Singapore ❤️
Good tip on using the mw to open the oysters
OMG Those oysters look amazing right of the oven. 🤤 Thank you for sharing Angel!
Although I am allergic to shell seafood, but do love to drink Japanese miso soup (味噌湯), and the Japanese style miso baked Oysters Motoyaki are looking fresh, too. 🦪
Wow
Hi Angel, how are you? I hope you can make more videos :)
Me too! I miss your cheerful face and wonderful recipes! Hope all is well! Well wishes from Los Angeles ❤
@@cocomo8 we all miss her. ❤️ 我们 想你
Damn... you just stole my heart again, Angel. :-O
Seriously, I *love* oysters.. especially if they're nice big ones on the half-shell, baked or broiled, and I think I've already shared my best oyster photo with you here, so ...
"Feed me oysters like this and my heart is yours." :-)
Angel where are you now? 🥺🥺🥺
Not sure how I feel about microwaving them... but everything else looks great ✌
OYSTERS WITH TOSAZU DRESSING
Tosazu is a light Japanese dressing made up of vinegar, soy sauce, mirin and bonito dashi stock
Ingredients (tbsp=15ml, cup=250ml)
1 dozen oysters in opened shells
1 tbsp salt
4 tbsp Tosazu (for 12 oysters)
Spicy Topping (for 12 oysters)
2 tbsp momiji oroshi
2 tbsp shallot/scallions , finely chopped
Authentic Topping (for 12 oysters)
4 perilla leaves
½ tbsp grated ginger
Luxury Topping
2 tbsp chives , finely chopped
1 tbsp dried wakame seaweed , ground finely
20 g ikura (salmon roe)
Cornbread Stuffed Mussels
1 1/2 c. cornbread, crumbled
1/4 c. extra-virgin olive oil, divided, plus more for drizzling
Pinch of crushed red pepper flakes
5 cloves garlic, minced and divided
3/4 c. dry white wine
1 lb. (about 25 to 30), scrubbed and cleaned
1 c. finely chopped onion
1/2 c. finely chopped Spanish chorizo
1/2 c. fresh parsley leaves, finely chopped, plus more for serving
Kosher salt
Directions
Step 1
Preheat oven to 300º. On a baking sheet, spread cornbread and bake until slightly dried and crispy, about 25 minutes. Let cool.
Step 2
In a large pot over medium heat, heat 2 tablespoons oil until shimmering. Add red pepper flakes and half of garlic. Cook, stirring, until fragrant, about 2 minutes. Add wine and bring to a simmer. Carefully add mussels to pot and immediately cover. Cook, lightly and occasionally shaking pot, until some mussels open, about 4 minutes. Transfer any open mussels to a large bowl. Cover pot and continue to cook until most mussels are opened, about 2 minutes more; discard closed mussels. Transfer remaining mussels to bowl and refrigerate until ready to use.
Step 3
Reserve ½ cup mussel stock, then wipe out pot. Heat remaining oil over medium heat until shimmering. Add onion and cook, stirring occasionally, until just beginning to sweat, about 2 minutes. Add chorizo and cook, stirring often, until some fat is rendered and chorizo has slightly crisped up, 5 to 6 minutes. Add remaining garlic and cook, stirring, until fragrant, about 2 minutes more.
Step 4
Transfer chorizo mixture to a large bowl. Add cornbread crumbs, parsley, and ¼ cup reserved mussel stock. Toss, adding more stock 1 tablespoon at a time if needed, until mixture is slightly wet and moldable.
Step 5
Set a rack 6” below broiler; heat broiler. Line a baking sheet with crinkled foil (this will allow the mussels to stand up). Remove top shells of mussels, leaving meat in the other half. Using a spoon, fill mussels with cornbread filling, then arrange on prepared sheet. Drizzle mussels with oil.
Step 6
Broil mussels, shifting sheet as needed to ensure even cooking, until beginning to brown and are heated through, about 4 minutes.
Step 7
Using tongs, transfer mussels to a platter. Top with parsley and serve.
Where you go? 😿
I'm still waiting for you to upload new video!
Beautiful! (Oysters too). Though I must admit I died a little inside when you cut up the oysters and saw that good amount of oyster juice go to waste on the cutting board.
Angel Wong's Kitchen
To make it easier and more convenient, would it be possible to to use bottled oysters and bake in a small baking dish somehow?
Yes, of course! 😋
레몬즙 1/2 테이블스푼
미림 1/2 테이블스푼
미소된장 1테이블스푼
설탕 1티스푼
쉐이킹
큐피마요네즈 100ml 120ml
훈제 파프리카 약간
돼지껍데기 가루 2테이블스푼
5-8분 200도 오븐
석화 30초 전자렌지 까기
❤
you can put that miso/mayo mix on salmon too 🤌
Any new video???
Has this channel been abandoned?
Hey Angel sis how are you after a long time😊😊😊
I’m doing well! Thanks 🙏🏻
@@angelwongskitchen your most welcom 😊😊nd thank u so much for reply🤗🤗
Where has she been???
The Asian Oyster Rockefeller
where did the host go? She seems to have disappeared
I don’t understand how someone can just abandon a UA-cam channel with 230k subscribers with no warning. All of her social media stopped at exactly the same time. I don’t think anything happened to her though. It’s just bizarre.
Maybe she had a child and doesn't have time. Or maybe she got sick.
@@nitelite78 yeah those are two way opposite ends of the spectrum…even with a kid you can post something on your Instagram saying “hey. Life got busy. Taking time away.”
It’s just kind of odd to build a business for 10 years and walk away from it.
Nice💜! Your videos should be seen by more watchers. Can I repost your channel without changing anything on the clean platform named Ganjing World? Thank you!
I find it weird how Angel's always looking at the camera from a quarter view angle, feels kind of robotic. Just look at the camera directly!
Just watch how you make bubble tea but so sad coz i find out that you stop vlogging.
Hope you make more video! And hope all is well with you!
I misss her so much❤ (idk what happened to her)
I am the second comment
Wow, interesting video... I am Fatemm, an Iranian, showing Iran... Thank you for visiting my channel...
Your oven is annoying 😂! But you are really sweet❤Those oysters are look so awesome 😋 I’m making your recipe tonight… thank you!!
Angel didn't happen to get the jab by any chance? Either way, hope she's ok.
ANGEL, WOULD YOUR FAMILY BE : DAVID WONG HOW WENT TO MALVERN GRAMMAR SCHOOL MELBOURNE. AUSTRALIA, HIS AGE TODAY IS 82 YEARS . WAS MY BEST FRIEND AT SCHOOL. ….FAMILY HAD A RESTRAUNT IN FLEMINGTON & FRANKSTON VIC
It seems this channel is dead.