— Ingredients (serves 2-3) —
＊1) Olive oil 200-250cc
(If using a strongly flavored olive oil, you may add about half the amount of a neutral oil.)
Anchovies 4-5 fillets
Garlic 1 clove (crushed with skin on)
Red chili pepper 1 (seeds removed)
Udo (Japanese spikenard) 1 stalk (peeled, cut into irregular pieces, soaked in vinegar water for a while, then drained)
New ginger 20-30g (peeled and thinly sliced)
Steamed oysters about 10 (semi-thawed is preferable)
Lemon 1/2 (thinly sliced)
＊1) Adjust the amount of oil so that the ingredients are submerged.
— Instructions —
① In a shallow pot, add oil, garlic, red chili pepper, and torn anchovies, then heat over medium flame. Once it begins to simmer and the anchovies dissolve, reduce to low heat, add udo and new ginger, and cook for about 4-5 minutes.
② Add oysters and heat for about 10 minutes, adding lemon halfway through.
You may also add herbs or white pepper to your liking.
