Japanese Baked Oysters

Featured in the Honolulu Star-Advertiser on April 10, 2013.



Japanese Baked Oysters

  • 6 large fresh oysters in shell, cleaned and shucked
  • 1/2 cup Japanese mayonnaise
  • 1/2 teaspoon sesame oil
  • 1/2 tablespoon red miso
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • Oroshi (click here for recipe)
  • 1/4 cup green onion, finely chopped


  1. Heat oven to 400°F.
  2. Remove the meat from the oyster and rinse in cold water, removing any shell fragments.
  3. Discard the flat top half of the shell and keep the lower bowl-shaped half, rinsing them out as well.
  4. Dry the meat by patting between 2 paper towel sheets.
  5. Whisk the mayonnaise, sesame oil, miso paste and peppers together.
  6. Set aside.
  7. Place the shells on a baking sheet or arrange them in a shallow pan as level as you can.
  8. Place oysters into the shell and cover with thick layer of mayonnaise mixture.
  9. Place in the oven on the top rack and bake for 20-25 minutes.
  10. The tops should be a nice dark brown when done.
  11. Remove oysters from the oven, placing about 1/2 teaspoon of oroshi and green onions to garnish.

Makes 3 servings.

Approximate Nutrient Analysis per oyster:
120 calories, 9 g fat, 1.5 g saturated fat, 15 mg cholesterol, 300 mg sodium, 7 g carbohydrate, 0 g fiber, 2 g sugar, 2 g protein


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