Comments on: Oyster Motoyaki

By: Chow Times » Kingsway Sushi on Kingsway and Boundary

Chow Times » Kingsway Sushi on Kingsway and Boundary — Mon, 25 May 2009 19:25:55 +0000

[...] a lot, if I may add. She makes it at home too and if you want the recipe, here is the link for the Oyster Motoyaki and Salmon Motoyaki [...]

By: John

John — Fri, 01 May 2009 18:58:38 +0000

OOPS!!

That should be:

http://www.epicurious.com/recipes/member/views/BIG-JOHNS-OYSTER-MOTOYAKI-50031984

By: John

John — Fri, 01 May 2009 18:56:51 +0000

You’re right. You are just missing a little in the recipe.

http://www.epicurious.com/recipes/member/views/BIG-JOHNS-OYSTER-MOTOYAKI-
50031984

This based on a number of recipes and is a fairly good example. Enjoy

By: Judy Teh

Judy Teh — Thu, 05 Mar 2009 02:42:13 +0000

Try place a thin slice cheese on top and bake
or very fresh oyster minced chili; shallots; garlic; ginger top of oyster and squeeze lime over, freeze 7 mins before serving.

By: KCoutts

KCoutts — Tue, 03 Mar 2009 03:22:23 +0000

Thanks for the recipes. I followed the one from “dave” and it was great. My husband commented that he would have preferred it without the sugar, though. Maybe just a little less sugar.

By: Suanne

Suanne — Sun, 22 Feb 2009 17:54:20 +0000

Hi Gabriel, you are welcome to link chowtimes’ Oyster Motoyaki post to your blog post.

By: Gabriel

Gabriel — Sun, 22 Feb 2009 08:30:12 +0000

Hi Suanne,

I really enjoy reading yours and Bens adventures, if you dont mind I would like to link to this page on one of my blog posts.
If you oppose to this, let me know and I will take it off.

Thanks,
Gabriel.

By: Pearo

Pearo — Fri, 10 Oct 2008 07:10:14 +0000

There are many version of Motoyaki around town. Not only oyster, there are seafood, and scallop as well.

Some are bake with onion,
some with mushroom,
some with corn and pea and dice carrot,
some with spinach,
some place actually add sweet shitake mushroom in, it’s pretty good.

I find that there are tons of oil from the mayo, when u make motoyaki yourself.
Anyone have this problem?

Sometime i cut the richness with some thick creme. If you put it under the broiler a little longer it will brown nicely just like when you use 100% mayo.

Some recipe actually add some ketchup in with mayo, it can be refreshing sometime.

haven’t made them in a long time though…

;)

By: Chow Times » Fish On Rice on Kingsway, Burnaby

Chow Times » Fish On Rice on Kingsway, Burnaby — Mon, 14 Jul 2008 09:00:38 +0000

[...] It has too much mayo and too rich for me. Suanne makes this at home and has the recipe here. It’s easy to make … check that [...]

By: Vicki

Vicki — Tue, 08 Jan 2008 21:53:26 +0000

This is my recipe for oyster motoyaki. I like to make my own mayononaise from scratch but the Japanese kind will do just fine. If you are using a store bought mayo the only extra ingredients needed are the miso and egg yolk.

6 Large Oysters
4 Egg Yolks
2 Tbsp Lemon Juice
1 Cup Salad Oil
3 Tbsp Light Miso
1 Tsp Salt
1 Tsp Grated Orange or Lemon Zest
1 Egg Yolk
1/2 Onion Chopped
Directions

Preheat oven to 425 degrees. Steam shucked oysters on the half shell for approximately 10 minutes or until cooked.
Mix 4 egg yolks and lemon juice together with mixer. Continue mixing and slowly pour salad oil into mixture.
Mix in miso, remaining egg yolk, salt, and zest. Then mix in onions.
Place oysters flat on a baking sheet (a muffin tin may balance them better) Spoon mayonaise mixture onto cooked oysters and bake for 20 minutes or until dark brown.