We had a few oyster shells left over, twelve in fact. I know that the all-you-can-eact sushi places reuses the shells from the oyster motoyaki to serve what they call the Seafood Motoyaki which is basically motoyaki with salmon. This is Suanne’s version of the Salmon Motoyaki.
The salmon are first diced into small enough chunks.
The basic ingredients are the same with what was used for the oyster motoyaki — Japanese Moyannaise, diced onions and some fresh ground pepper.
Suanne sauteed the diced onions for a change. This will bring up the sweetness of the onions and give the same consistent texture with the salmon.
She also sauteed the salmon to lightly cook them. This is because the grilling will not really cook the salmon enough.
The end result — a balanced mix of onions and salmon.
Place the salmon-onion mix into the oyster shell and season it with freshly ground pepper …
… squeeze mayo on it … pop it into a pre-heated oven and just broil for 2-3 minutes until the moya is browned.
I tried the one below with a slight twist by adding some parmesan cheese. It gives a better crisp on the top and a slight cheesy flavour. This one surely tastes much better than the “Seafood Motoyaki” that we had in restaurants.
You know, I think Suanne had good fun cooking this but I sure enjoyed eating the motoyaki’s. It’s a very easy thing to try at home if you can set your mind off the mound of mayonnaise used.