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| 2 | Jars fresh oysters |
| 2 Esslöffel | salad oil |
| 1/4 Tasse | flour |
| 2 | eggs beaten |
| 1 | onion julienned |
| 1/2 x ca. 450 g | Daikon; julienned |
| 1 mittel | Carrot julienned |
| 1/2 x ca. 450 g | Beef rib eye; thinly sliced |
| 4 Esslöffel | soy sauce |
| 2 Teelöffel | sesame oil |
| 2 Teelöffel | garlic minced |
| 1 Teelöffel | pepper |
| 1 Dose | (14 1/2 oz) vegetable broth |
| 1/4 x ca. 450 g | Watercress cut into 3-inch lengths |
| 2 | Green onions sliced diagonally |
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- (10 oz size jars)
Clean oysters in salted water; drain. In a skillet, heat the salad oil. Dredge oysters in flour and then in the beaten eggs; fry. Blanch onion, daikon, and carrot separately in boiling salted water. Season beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, 1 teaspoon of the garlic, and 1/2 teaspoon of the pepper; place in a skillet. Layer vegetables on beef. Combine broth with the remaining 2 tablespoons soy sauce, the remaining teaspoon sesame oil, the remaining teaspoon garlic, and the pepper; pour over vegetables and beef. Cover and bring to a boil. Top with oysters, watercress, and green onions; cook just until heated. Makes 6 servings.
Demonstrated by Executive Chef On Jin Kim of Hanatei Bistro
Reprinted with permission
Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
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