Sake Poached Oysters might seem like a fancy dish, but they’re actually really easy to make. All you need is sake, butter plus some fresh oysters. Here I chose Grassy Bar oysters from Morro Bay, California. The resulting dish is deliciously briny with a hint of sweetness from the sake. Serve it with some pickled shallots and tobiko on top for an extra bit of acid, salt and crunch.
While extremely popular, California oysters are harvested in just a few small areas along the long coastline, including the scenic Morro Bay not far from San Luis Obisbo. This quaint seaside town is a great stop along a California coast adventure and best of all, is very dog-friendly.
While in Morro Bay, don’t forget the oysters!
Commercial harvesting of oysters in Morro Bay began in the 1900s, but oysters were part of an indigenous diet long before. Two species grow in the bay: Pacific Gold and my choice, Grassy Bars. Note: if your craving for oysters is too strong to wait for a road trip, the Grassy Bar Oyster Co. provides overnight shipping to most places in the US.
Like clams, these shellfish are filter-feeders, recycling nutrients into the water while picking up flavors from their environment.
New to shucking your own oysters? Once you get the hang, it’s not hard! To help, my You Tube video will show you exactly the steps to take!
Best Sake to Make Sake Poached Oysters with Pickled Shallot
- Tensei “Endless Summer” Tonuetsu Junmai // Kawagawa, JP // A bright sake with a melon flavor at the finish.
- Den Sake // Oakland, CA // This sake is brewed in California and a bit more acidic which pairs nicely with the richness of the oyster.
- Eikun Junmai Ginjo Water Lords // Kyoto, Japan // A less expensive option with notes of jicama, radish and apple.
Comparative to other regions, oysters from California have more salty vs. sweet flavor as they grow in mainly saltwater bays with fewer rivers feeding in. That is one of the reasons I prefer them for this dish of Sake Poached Oysters with Pickled Shallot. The naturally briny taste compliments the sweetness of the sake and the richness of the butter. Best of all, these elegant starters can be made just about anywhere you can get your hands on a heat source, fresh oysters, and a shucking knife!
If you love great shellfish recipes, test out Spot Prawn Tacos with Wild Strawberry Hot Sauce or Beer-Steamed Mussels in Green Curry Sauce. Both are hits with my friends and family!
Sake Poached Oysters with Pickled Shallot
Ingredients
- 1 shallot thinly sliced
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 3/4 tsp salt
- 12 oysters
- 1 cup Japanese Sake
- 1/4 cup butter
- 2 tbsp tobiko or black caviar
Instructions
- Shuck oysters. Reseve liquid (oyster liquor) for cooking, and the shells for serving.
- Pour oyster liquor and sake into saute pan. Cook over medium heat for 5 minutes and the mixture becomes frothy. Add butter to the pan. Whisk until butter is melted. Add oysters and poach for 2 minutes or until edges begin to curl.
- Return oysters to shells. Serve with 1 teaspoon of poaching liquid. Garnish with pickled shallot and tobiko.
Did you make this recipe?
Please let me know how it turned out for you! Tag @bewildeats on Instagram and hashtag it #bewildeats.
Interesting flavors. I didn’t have the caviar but I enjoyed it with out.
Love this recipe. Thank you for posting.