Last Updated on November 3, 2022 by Sabrina Currie
Oysters Motoyaki
This week's recipe is Japanese inspired Miso Baked Oysters also known as Oysters Motoyaki. My version is a bright and unctuous riff on Oysters Rockefeller inspired by one of my favourite though now closed Japanese restaurants.
What Inspired This Recipe
I love Asian flavors with seafood. Living on the Pacific ocean, we are just a (very long) boat ride away from Japan. There are many Japanese, Chinese, Thai and Korean restaurants here and I take inspiration from all of them as well as my previous travels. (Check out the 50 best side dishes to serve with oysters, too!)
In this recipe, oysters are baked over spinach with a rich and zippy sauce and topped with a touch of cheese to seal in the creamy goodness. But guess what? The sauce is dairy free so if you have dietary restrictions, just skip the cheesy topping and you'll still have a delicious and impressive appetizer. (Love raw oysters? You've gotta try this oyster vinaigrette!)
Jump to:
What is Motoyaki?
Motoyaki is simply a Japanese recipe preparation that uses mayonnaise and miso paste as the main ingredient in a baked dish, usually using oysters or other seafood. (See my Miso Baked Salmon recipe.) It is easy and it is really delicious. Here on the West Coast, our neighbors across the ocean are the Japanese (and other Asian countries) and as such, we have a lot of Asian influences in our cooking.
White miso paste, also known as shiro miso, is the mildest and what i've used for this recipe. You can also use darker miso for a deeper flavor.
Dinner for your Valentine
I love cooking up delicious and romantic recipes and oysters are a classic aphrodisiac. These little bites are perfect as a Valentines day appetizer or add in some crusty bread and a crispy salad and make it your dinner. But don't just wait for Valentine's, I love to eat these year round!
More Japanese Seafood Recipes
As one of my favourite food cultures, I love the flavours of Japan. These can be found in the Hawaiin Japanese Easy Furikake Salmon and Top 35+ Different Sushi Recipes To Make At Home. The Chirashi Sushi Bowl and Crispy Japanese Fish Katsu are other traditional Japanese favourites too.
If you love easy Asian flavored seafood recipes, I bet you'll also love my Scallop Curry and Scallop Fried Rice too! Or for another baked in the shell appetizer, try Broiled Scallops In Shell with a cheesy creamy sauce. For an Italian take on sushi try the fresh and light Salmon Crudo or Salmon Carpaccio.
Oysters are a Superfood
Not only delicious, sustainable and easily accessible on the west coast of North America, these little beauties are soooo good for you! Very high in protein while low in fat, these pack high levels of Vitamin B12, Iron and zinc and a substantial amount of vitamin C. If you avoid red meat, these can be an important (and tasty) source for B vitamins and iron which is not frequently found and not as easily absorbed through plant based foods.
Do you love oysters on the half shell too? Our shop carries a few different vintage oyster plates. We have French glass oyster plates, a white ceramic oyster platter and are always bringing in new finds. Check out our shop for linen, recycled Moroccan glasses and tons of other ecofriendly and unique home and kitchen ware too!
Related Recipes
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Miso Baked Oysters (Oysters Motoyaki)
Ingredients
- 12 Oysters, shucked, shells reserved if using to bake oysters in
- ¾ c Japanese Mayonnaise If you substitute regular mayo, you may want to use a little more lemon juice in the recipe
- 2 tablespoon Miso paste I use light miso but any miso will work well
- 1 tablespoon Mirin
- 5 dashes Hot Sauce (I use Tobasco)
- 2 tablespoon Fresh Lemon Juice
- 1 ½ c Fresh Spinach, shredded or chiffonade
- ½ c Cheddar or Mozzarella cheese, shredded (2 oz)
- *Optional* Garnish with extra wedges of lemon, sprinkling of parsley and/or paprika
Instructions
- Preheat broiler or bbq to high.
- Set out oyster shells or ramekins (6-12 depending on size of oysters and the size of serving you would like) on a baking sheet. TIP- If using oyster shells, help them stay upright and stable by placing them on a bed of rock salt or kosher salt.
- Mix mayonnaise into miso paste, then add mirin, hot sauce and lemon juice and stir until well mixed.
- Divide spinach equally between shells or ramekins. Top with oysters. If you are using large oysters, I like to cut them in 2-4 pieces each so they are easier to eat.
- Spoon approximately 1 tablespoon miso mayo sauce over each one and then sprinkle with cheese.
- Slide under broiler and broil until bubbling and brown and oysters are cooked, approx 5-8 minutes depending on height of oven rack and temperature of your broiler. (You can also cook these in your gas grill or bbq on high heat.)
- Remove from oven. Note: broiled cheesy dishes get HOT and can burn so let these cool 5 minutes before eating.
- *Optional* Garnish with chopped parsley or paprika if you like.
Colleen says
I love the Japanese spin on these luscious looking oysters. I can't wait to try this.
SabCurrie says
Thanks so much Colleen, enjoy!
Ayngelina Brogan says
It hadn't occurred to me that miso and oysters are such a great pairing. I think I may need to have a party as an excuse to make this.
SabCurrie says
Yes! A great excuse for a party 🙂
Lisa says
Oh, I love the idea for this flavor combination and what a totally fun and tasty appetizer! I can imagine this being totally delicious! Thanks for sharing this great recipe!
SabCurrie says
Thanks so much for weighing in Lisa! These do make a great appetizer:-)
Katherine | Love In My Oven says
I don't have oysters often enough, but when I do I always enjoy them!! These flavors sound exceptionally good. Would love to dig in!!
SabCurrie says
ThanksKatherine ! A healthy indulgence with so many vitamins and minerals in these 🙂
Bernice Hill says
I have to be dramatic but DAMN can't winter be over yet?! I just want to sit out on my back deck with a whole tray of these. Maybe I'll have to head West to visit my girl before Spring. I need a coastal vacay!
SabCurrie says
Right?!?! I think a trip out here is a great idea, they don’t call it the West Coast Cure for nothing! Cheers Bernice 🙂
Terri says
These are sooo beautiful. I never thought I'd say that about oysters, but your photos are stunning! And once again, in this land-locked world of mine, I feel so jealous about your abundance of fresh seafood....
SabCurrie says
Thank you so much Terri! With any luck, maybe some of the grocery stores may import them on special occasions.
Loreto and Nicoletta Nardelli says
What a fantastic flavor combination! Those oysters look mouthwatering, they would be a wonderful addition to a party.
SabCurrie says
Thank you so much:-)
Cynthia Priest says
Ooh, I love that you can substitute with regular mayo and lemon juice. I will have to source oysters to try this recipe.
SabCurrie says
Thank you Cynthia! I hope you get to try this soon!
Kelly Neil says
I feel like miso and oysters were made for one another! I've pinned your recipe to try. Thanks!
SabCurrie says
Thank you Kelly! Enjoy 🙂
NANCY says
yummy yummy! reminds me of the ones at my favourite japanese restaurant!
SabCurrie says
Thanks Nancy, I was inspired by the ones at my favourite Japanese restaurant!
Christina says
Delicious! Can't wait to make again!
SabCurrie says
Thank you so much for letting me know Christina!
Ksenia Prints says
Love baked oysters in all forms and fillings, but this miso combo looks especially appealing
SabCurrie says
Thanks so much Ksenia!
Jill says
that umani from the miso is just a game changer!! Thanks!
SabCurrie says
Thanks for the love Jill!
Amy says
What a great idea! I love oysters and miso so why not put it together!
Alexandra says
Love the flavours! Miso works so well with the oysters.
SabCurrie says
So glad you liked it Alexandra!
Ramona says
I have pinned this recipe, must make ASAP ! Looks absolutely gorgeous too.
SabCurrie says
Thanks Ramona! Enjoy 🙂
Audrey says
What an amazing flavor combination!
SabCurrie says
Thank you 🙂
Karen Affholter says
This looks amazing! I am planning to make this later this week. Thanks for sharing.
SabCurrie says
You’re welcome, thanks for letting me know!
Alena says
There's so much flavor packed in these oysers!
Lesli says
This is the only way to eat Oysters! YUM!!!
SabCurrie says
Right?!?! Thanks for sending the love!
Mama Maggie's Kitchen says
This dish looks SO deliciously good. I wish I could eat that right now!
SabCurrie says
Thanks Maggie!
John Chau says
Looking to try this recipe out, what do I do with the Mirin and Lemon Juice?
John Chau says
What type of oysters are the best to use for this recipe? Looks delicious!
SabCurrie says
Hi John, I like to use large oysters for this recipe as they do shrink during cooking. I buy large beach oysters from my local fish monger or tubs of shucked fanny bay oysters.
I apologize that the lemon and mirin were missed in the instructions. Add those to the mayonnaise mixture. I will fix that error ASAP. I truly appreciate your catch of my oversight. Cheers!
John Chau says
Also, what do I do with the Mirin and the Lemon juice? I don't see it being mentioned in the steps.
Lynne Nguyen says
These are FANTASTIC! We always make these whenever we have oysters and people are obsessed with them. Perfect for a summer bbq! Thanks so much!
Sabrina Currie says
Wow, thanks Lynne! I’m so happy to hear positive feedback, these are one of my favourite go-to appetizers also 🙂
Melanie Ross says
wow, spot on...i used avocado mayo...sooo good!
fennel is a good sub for pernot, an ingredient that comes up for oysters 😋
K says
I can't wait to try these for Thanksgiving! Should the oyster liquor go into the miso mayo mix?
Sabrina Currie says
Hi K,
You can absolutely include the oyster liquor in the sauce if you like. If there’s only a little, it will work just fine. If you have a lot, start by adding just a tablespoon and then adjust from there to make sure your sauce doesn’t get too runny.