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Miso Baked Oysters-A Quick And Easy West Coast Appetizer

January 29, 2020 by SabCurrie 44 Comments

This week’s recipe is Japanese inspired Miso Baked Oysters also known as Oysters Motoyaki. This version is a bright and unctuous riff on Oysters Rockefeller inspired by one of my favourite though now closed Japanese restaurants. 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.

What is Motoyaki?

Motoyaki is simply a Japanese recipe preparation that uses mayonnaise 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.

Creamy Baked Oysters
Creamy Baked Oysters

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!

Miso Baked Oysters Rockefeller
Miso Baked Oysters Rockefeller

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.

Pacific Raw Oysters From British Columbia
Pacific Raw Oysters From British Columbia

Do you love oysters on the half shell too? Our shop carries a few different vintage oyster plates. We have these French glass 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!

French Etched Oyster Plate
French Etched Oyster Plate

If you want to try some other oyster recipes try my classic Oyster Stew recipe

Classic Oyster Stew Perfect For Christmas Eve
Classic Oyster Stew Perfect For Christmas Eve

or my very Crispy Pan Fried Oysters.

Super Crispy Pan Fried Oysters With Lemon Caper Aioli (Mayo)
Super Crispy Pan Fried Oysters With Lemon Caper Aioli (Mayo)
Broiled Oysters With Japanese Miso

Miso Baked Oysters (Oysters Motoyaki)

Miso, lemon and oysters are the stars of this Japanese riff on Oysters Rockefeller. Quick and easy, these oysters are tangy and bubbling with cheese. Broil them in their shells or use a ramekin.
4.92 from 25 votes
Print Pin Rate
Course: Appetizer
Cuisine: Asian, canadian, Gluten Free, Japanese, PNW, seafood, West Coast, Wild Food
Keyword: Baked, Easy, easy appetizer, Japanese, Lemon, Miso, Motoyaki, Oysters, Spinach
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 12 Oysters
Author: Sabrina Currie

Ingredients

  • 12 Oysters, shucked, shells reserved if using to bake oysters in
  • 3/4 c Japanese Mayonnaise If you substitute regular mayo, you may want to use a little more lemon juice in the recipe
  • 2 tbsp Miso paste I use light miso but any miso will work well
  • 1 tbsp Mirin
  • 5 dashes Hot Sauce (I use Tobasco)
  • 2 tbsp Fresh Lemon Juice
  • 1 1/2 c Fresh Spinach, shredded or chiffonade
  • 1/2 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.
    Baking Oysters Rockefeller in Shells
  • 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.
    Cut Large Oysters Into Smaller Pieces For Baked Oysters
  • Spoon approximately 1 tbsp miso mayo sauce over each one and then sprinkle with cheese.
    Top Oysters With Miso Sauce And 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.)
    Broiling Best Baked Oysters
  • Remove from oven.
    Note: broiled cheesy dishes get HOT and can burn so let these cool 5 minutes before eating.
    Miso Oysters Baked In A Ramekin
  • *Optional* Garnish with chopped parsley or paprika if you like.
    Miso Baked Oysters Rockefeller
Bubbly Baked Oysters Japanese Style Recipe
Bubbly Baked Oysters Japanese Style Recipe
Miso Baked Oysters-(Japanese Oysters Rockelfeller)
Miso Baked Oysters-(Japanese Oysters Rockelfeller)

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Related

Filed Under: Main Dish, Recipe, Vancouver Island Tagged With: Baked, Broiled, Bubbly, High Iron, High Protein, Japanese, mayonnaise, Miso, Motoyaki, Oyster, Oysters, pnw, recipe, Rockefeller, Spinach, Sustainable seafood, Traditional Japanese, Vancouver Island

Previous Post: « Thai Flank Steak Salad
Next Post: Chocolate Hazelnut Tart »

Reader Interactions

Comments

  1. Colleen

    February 4, 2020 at 11:58 am

    5 stars
    I love the Japanese spin on these luscious looking oysters. I can’t wait to try this.

    Reply
    • SabCurrie

      February 10, 2020 at 11:42 am

      Thanks so much Colleen, enjoy!

      Reply
  2. Ayngelina Brogan

    February 4, 2020 at 1:07 pm

    5 stars
    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.

    Reply
    • SabCurrie

      February 10, 2020 at 11:42 am

      Yes! A great excuse for a party 🙂

      Reply
  3. Lisa

    February 4, 2020 at 7:09 pm

    5 stars
    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!

    Reply
    • SabCurrie

      February 10, 2020 at 11:41 am

      Thanks so much for weighing in Lisa! These do make a great appetizer:-)

      Reply
  4. Katherine | Love In My Oven

    February 5, 2020 at 1:33 pm

    5 stars
    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!!

    Reply
    • SabCurrie

      February 10, 2020 at 11:40 am

      ThanksKatherine ! A healthy indulgence with so many vitamins and minerals in these 🙂

      Reply
  5. Bernice Hill

    February 7, 2020 at 2:27 pm

    5 stars
    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!

    Reply
    • SabCurrie

      February 10, 2020 at 11:39 am

      Right?!?! I think a trip out here is a great idea, they don’t call it the West Coast Cure for nothing! Cheers Bernice 🙂

      Reply
  6. Terri

    February 10, 2020 at 6:43 am

    5 stars
    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….

    Reply
    • SabCurrie

      February 10, 2020 at 11:38 am

      Thank you so much Terri! With any luck, maybe some of the grocery stores may import them on special occasions.

      Reply
  7. Loreto and Nicoletta Nardelli

    April 29, 2020 at 9:02 am

    5 stars
    What a fantastic flavor combination! Those oysters look mouthwatering, they would be a wonderful addition to a party.

    Reply
    • SabCurrie

      May 3, 2020 at 12:27 pm

      Thank you so much:-)

      Reply
  8. Cynthia Priest

    May 3, 2020 at 7:48 pm

    5 stars
    Ooh, I love that you can substitute with regular mayo and lemon juice. I will have to source oysters to try this recipe.

    Reply
    • SabCurrie

      May 3, 2020 at 7:54 pm

      Thank you Cynthia! I hope you get to try this soon!

      Reply
  9. Kelly Neil

    May 4, 2020 at 3:09 am

    5 stars
    I feel like miso and oysters were made for one another! I’ve pinned your recipe to try. Thanks!

    Reply
    • SabCurrie

      May 4, 2020 at 9:42 am

      Thank you Kelly! Enjoy 🙂

      Reply
  10. NANCY

    October 7, 2020 at 3:00 pm

    5 stars
    yummy yummy! reminds me of the ones at my favourite japanese restaurant!

    Reply
    • SabCurrie

      October 7, 2020 at 6:27 pm

      Thanks Nancy, I was inspired by the ones at my favourite Japanese restaurant!

      Reply
  11. Christina

    December 7, 2020 at 10:15 am

    5 stars
    Delicious! Can’t wait to make again!

    Reply
    • SabCurrie

      December 7, 2020 at 11:51 am

      Thank you so much for letting me know Christina!

      Reply
  12. Ksenia Prints

    December 7, 2020 at 10:23 am

    5 stars
    Love baked oysters in all forms and fillings, but this miso combo looks especially appealing

    Reply
    • SabCurrie

      December 7, 2020 at 11:50 am

      Thanks so much Ksenia!

      Reply
  13. Jill

    December 7, 2020 at 1:48 pm

    5 stars
    that umani from the miso is just a game changer!! Thanks!

    Reply
    • SabCurrie

      December 7, 2020 at 2:50 pm

      Thanks for the love Jill!

      Reply
  14. Amy

    December 7, 2020 at 2:21 pm

    5 stars
    What a great idea! I love oysters and miso so why not put it together!

    Reply
  15. Alexandra

    December 7, 2020 at 2:23 pm

    5 stars
    Love the flavours! Miso works so well with the oysters.

    Reply
    • SabCurrie

      December 7, 2020 at 2:50 pm

      So glad you liked it Alexandra!

      Reply
  16. Ramona

    December 7, 2020 at 2:24 pm

    5 stars
    I have pinned this recipe, must make ASAP ! Looks absolutely gorgeous too.

    Reply
    • SabCurrie

      December 7, 2020 at 2:49 pm

      Thanks Ramona! Enjoy 🙂

      Reply
  17. Audrey

    December 7, 2020 at 3:29 pm

    5 stars
    What an amazing flavor combination!

    Reply
    • SabCurrie

      December 7, 2020 at 4:22 pm

      Thank you 🙂

      Reply
  18. Karen Affholter

    December 8, 2020 at 7:09 am

    5 stars
    This looks amazing! I am planning to make this later this week. Thanks for sharing.

    Reply
    • SabCurrie

      December 8, 2020 at 3:01 pm

      You’re welcome, thanks for letting me know!

      Reply
  19. Alena

    December 8, 2020 at 11:37 am

    5 stars
    There’s so much flavor packed in these oysers!

    Reply
  20. Lesli

    December 8, 2020 at 5:20 pm

    5 stars
    This is the only way to eat Oysters! YUM!!!

    Reply
    • SabCurrie

      December 9, 2020 at 8:13 am

      Right?!?! Thanks for sending the love!

      Reply
  21. Mama Maggie's Kitchen

    December 9, 2020 at 12:52 pm

    5 stars
    This dish looks SO deliciously good. I wish I could eat that right now!

    Reply
    • SabCurrie

      December 9, 2020 at 5:57 pm

      Thanks Maggie!

      Reply
  22. John Chau

    January 18, 2021 at 11:19 am

    Looking to try this recipe out, what do I do with the Mirin and Lemon Juice?

    Reply
  23. John Chau

    January 18, 2021 at 11:20 am

    5 stars
    What type of oysters are the best to use for this recipe? Looks delicious!

    Reply
    • SabCurrie

      January 18, 2021 at 11:25 am

      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!

      Reply
  24. John Chau

    January 18, 2021 at 11:21 am

    5 stars
    Also, what do I do with the Mirin and the Lemon juice? I don’t see it being mentioned in the steps.

    Reply

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