Grilled Oysters

Grilled Oysters

Benefit of ANAORI kakugama perceived by Chef Okuda

No dripping

Swells from the inside out

Non-stick without oil

Time-efficient (cooking time is shorter) compared to other cooking tools

The overall functionality of ANAORI kakugama is that oysters are cooked so that they swell from the inside and the flesh becomes plump, giving you the same far infrared effect as charcoal fire, less dripping, non-stick and allows it to cook quickly, consistent in any cooking method.

 Ingredients for 2 servings
  • Oyster:6 pieces

Three kinds of seasonings

- Spicy mustard mixed with vinegar miso
- Ponzu mixed with grated daikon, Japanese chives
- Cabbage, Fried alpine leek in which you toss :

  • Vinegar - 1 tablespoon
  • Sesame oil - 1 teaspoon
  • Salt- 1 teaspoon



    1. Rinse oysters without shells with grated radish and water.

    2. Highly heat on the grill pan (outer lid) without oil.

    3. Place the prepared oysters on the heated grill pan and grill on both sides at medium heat.

    4. Arrange on a plate and season with three seasonings.

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