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.
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!
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 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!
If you want to try some other oyster recipes try my classic Oyster Stew recipe
or my very Crispy Pan Fried Oysters.
Miso Baked Oysters (Oysters Motoyaki)
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.
- 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 tbsp 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.
I love the Japanese spin on these luscious looking oysters. I can’t wait to try this.
Thanks so much Colleen, enjoy!
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.
Yes! A great excuse for a party 🙂
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!
Thanks so much for weighing in Lisa! These do make a great appetizer:-)
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!!
ThanksKatherine ! A healthy indulgence with so many vitamins and minerals in these 🙂
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!
Right?!?! I think a trip out here is a great idea, they don’t call it the West Coast Cure for nothing! Cheers Bernice 🙂
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….
Thank you so much Terri! With any luck, maybe some of the grocery stores may import them on special occasions.
What a fantastic flavor combination! Those oysters look mouthwatering, they would be a wonderful addition to a party.
Thank you so much:-)
Ooh, I love that you can substitute with regular mayo and lemon juice. I will have to source oysters to try this recipe.
Thank you Cynthia! I hope you get to try this soon!
I feel like miso and oysters were made for one another! I’ve pinned your recipe to try. Thanks!
Thank you Kelly! Enjoy 🙂
yummy yummy! reminds me of the ones at my favourite japanese restaurant!
Thanks Nancy, I was inspired by the ones at my favourite Japanese restaurant!
Delicious! Can’t wait to make again!
Thank you so much for letting me know Christina!
Love baked oysters in all forms and fillings, but this miso combo looks especially appealing
Thanks so much Ksenia!
that umani from the miso is just a game changer!! Thanks!
Thanks for the love Jill!
What a great idea! I love oysters and miso so why not put it together!
Love the flavours! Miso works so well with the oysters.
So glad you liked it Alexandra!
I have pinned this recipe, must make ASAP ! Looks absolutely gorgeous too.
Thanks Ramona! Enjoy 🙂
What an amazing flavor combination!
Thank you 🙂
This looks amazing! I am planning to make this later this week. Thanks for sharing.
You’re welcome, thanks for letting me know!
There’s so much flavor packed in these oysers!
This is the only way to eat Oysters! YUM!!!
Right?!?! Thanks for sending the love!
This dish looks SO deliciously good. I wish I could eat that right now!
Thanks Maggie!
Looking to try this recipe out, what do I do with the Mirin and Lemon Juice?
What type of oysters are the best to use for this recipe? Looks delicious!
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!
Also, what do I do with the Mirin and the Lemon juice? I don’t see it being mentioned in the steps.