Oyster Namerou
A rich and creamy oyster namerou packed with aromatic herbs and miso. This simple Japanese appetizer is perfect for sake and comes together in just minutes.
If you love oysters, this is one recipe you need to try. Oyster namerou is a luxurious twist on the classic Japanese fisherman’s dish, usually made with fish. Here, the oysters bring a rich, creamy texture that melts beautifully with miso and fresh aromatics.
The combination of green onion, ginger, and shiso keeps everything balanced and fresh, while a touch of lemon brightens up the finish. It is simple, bold, and dangerously addictive with a glass of sake.
What you'll need
- 4 fresh oysters for sashimi use
- 1 stalk green onion, about 1 third
- 1 shiso leaf, 3 pieces
- 1 piece ginger, about 10 grams
- 1 tablespoon miso
- 1 squeeze lemon juice
How to make it
Rinse the oysters in 500 ml cold water with 1 tablespoon salt to remove any grit, then pat them completely dry with paper towels.
Finely chop the oysters, green onion, ginger, and shiso leaves. Add them to a bowl with the miso, then chop and mix everything together until slightly sticky and smooth.
Finish with a squeeze of lemon juice, mix lightly, and serve immediately.
Tips
- Raw oysters are commonly eaten in Japan, but please use oysters that are safe for raw consumption in your country.
- If raw oysters are not your thing, steamed oysters work just as well and still taste delicious.
- Keeping the aromatics light allows the natural creamy richness of the oysters to shine through.
- For the best flavor, chill it well before serving.