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Recipe: Kaki Cheese Mayo

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The Kaki Cheese Mayo is a delicious Japanese dish that is made using oysters, Japanese mayonnaise, green onions, peppers and fish roe. The Kaki Cheese Mayo can be eaten as a great appetiser to a filling main course. The recipe of the dish is simple and easy to make.

If this is your first time cooking Japanese dish, this dish is suitable for you to try. If you are looking forward to trying out something new, check out the Kaki Cheese Mayo recipe down below.

Ingredients (4 servings):

  • 6 Pieces of Large Oysters
  • 1 tbsp of Red Miso
  • 1 Slice of Lemon (Cut to Wedges)
  • 1 tsp of Ground Black Pepper
  • ¼ Cup of Green Onion (Finely Chopped)
  • ¼ Cup of Mushroom (Finely Chopped)
  • A cup of Japanese Mayonnaise
  • 3 tsp of Fish Roe
  • 1 tsp of Cayenne Pepper
  • Butter

Directions:

  1. Prepare the dish by rinsing and cleaning the oysters. Proceed to shuck the oysters. Place the meat removed from the oysters and place it inside the cold water. Throw away the top part of the shell and keep the lower part of the shell. Clean the lower part of the shell by rinsing and ensure to pat the meat dry with a towel.
  2. Proceed to mix the cayenne pepper, mayonnaise, red miso and black pepper by whisking the ingredients. Set the mixture aside after it was whisked well.
  3. Carry on by sauteing the mushrooms and onions in butter. This is to ensure that water is removed from the mushrooms and onions.
  4. Then, spread the mayo mixture from Step 2 onto the bottom part of the shells. Ensure that the entire shell is fully coated with the mayo mixture.
  5. Proceed to heat the oven at about 200 degrees Celsius. Put the oysters on top of the baking tray and then place the baking dish with the oysters on top into the oven. Leave the oysters to bake in the oven for about 25 minutes. The oysters should look dark and well-baked.
  6. Once the oysters have been baked, proceed to remove the oysters from the oven. On each oyster, place some fish roe on top of the oysters and a dash of the finely chopped green onions. The dish is best served hot with some lemon wedges along the side to be eaten with the oysters.