February's Weekend Dish: "Sautéed Oysters and Prosciutto"

Winter is in full swing now!

Speaking of delicious winter ingredients, there's that one that's known as the "milk of the sea"!

 

Now, this monthNST Smile Stadium "Weekend Dish"」This segment will air on February 13th.

 This time

 

Introducing "Sautéed Oysters and Prosciutto"!

This timeHarashin Igarashi Higashi StoreWe will deliver it from here ◎

 

 

<Materials for 2 people>

Oysters: 6 pieces

Prosciutto: 12 slices

Green onions: 5 cm of julienned green onions

Italian parsley: a small amount

Olive oil: 1 tablespoon

【sauce】
Unfiltered sake: 50cc

Oyster sauce: 1/2 tablespoon

Chocolate: one piece (approximately 8g)

 

<How to make>

① Blanch the oysters in hot water, then transfer them to cold water and drain.

② Place shredded green onions and ① on one slice of prosciutto and roll it up.

③ Heat olive oil in a frying pan, add ② and cook both sides, then cover and steam-cook.

Once cooked through, remove ② from the pan, add cloudy sake, oyster sauce, and chocolate, and mix to make the sauce.

　

 

④ Wrap the oysters from step ③ with the remaining prosciutto. Arrange on a plate, pour the sauce over them, and garnish with parsley.

 

 

 

The perfect drink to pair with it is a higher-grade evening drink:Yoshinogawa Nigori SakeThis is what it will be.

 

 

<Comment from Professor Nakajima>

A luxurious combination of fresh oysters and prosciutto.

The chocolate added as an accent,Nigori sakeIt pairs well with the smooth, sweet flavor.

 

The recipe will be included as an insert in the Niigata Nippo newspaper on the 13th.Hara-shin's flyerBut you can check it!

 

February 14th is Valentine's Day!

How about giving your husband a slightly different snack than usual?

Please try it with Yoshinogawa sake!