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Smokey Marinated Oysters on a round wooden cutting board over a lettuce leaf

Smoky Marinated Oysters

These smoked and marinated gems are delicious on their own or topped with some hot sauce and washed down with a frothy cold beer.  Oysters are quick and easy to prepare and this recipe will make a big pile of smoky delicious shellfish that you can enjoy any time.

Smoky Marinated Oysters, Kaki Kunsei Aemono (牡蠣燻製和物) in Japanese, are easy to prepare and can be enjoyed as an appetizer or as a yummy small plate.  This recipe make 18 oysters which is enough for almost anybody.  I like to cold smoke or hot smoke oysters, and this recipe can use either… but if it’s raining out or you are in a hurry, add some liquid smoke to your marinade to give your oysters a smoky and delicious flavor.

Japan, being an island nation, is known for fresh seafood.  Hiroshima is famous for their Oysters (known as Kaki in Japanese).  Harvested from the Seto Sea, Hiroshima Oysters are enjoyed all over Japan and exported to other countries.  I love fresh oysters and here on Mountain Plums I have put up a lot of Oyster Recipes, including delicious Hiroshima Oyster Stew. This Smokey Marinated Oysters Recipe really brings out the taste of fresh oysters and is so easy to prepare, that I recommend you give it a try.  Of course you don’t have to use Hiroshima Oysters – any plump oysters will work.  There is a huge variety of oysters to choose from, so pick your favorite and go for it.

You can shuck the oysters yourself or buy them pre-shucked… just be sure they are fresh and that if they are packaged they are fresh and unexpired.  Try and pick them up within a day of when they were shucked and be sure they submerged to keep them fresh.

The marinate is simple- oil, lemon juice, salt and chili ~ along with that liquid smoke.  If you would rather, you can cold smoke the oysters after cooking and omit the liquid smoke.  For a little extra flavor, add a sprig of fresh rosemary to the marinade.

If you love oysters, then try this recipe out.  You won’t be sorry.  And please comment below.

 

Smoky Marinated Oysters (Kaki Kunsei Aemono - 牡蠣燻製和物)

Oysters are simple to prepare and can be baked, broiled, barbecued, steamed or fried.  I like to fry them so I can watch them cook to be sure they don’t overcook.  The difference between a plump juicy oyster and a dry and rubbery one can be a matter of seconds, so I like to keep a close eye on them when they cook.  Cook oysters until they are opaque and the edges curl. Raw shellfish can pick up bacteria and pollutants so it is important to cook them until completely done – 145 degrees F (62.8 degrees C), but as so as they are cooked remove them from the heat.  The marinade is simple and easy to make – be sure to soak the oysters for at least 8 hours before serving.

PREP COOKING YIELD
8 hours 10 minutes Makes 18 Oysters
PREP 8 hours
COOKING 10 minutes
YIELD Makes 18 Oysters
Smokey Marinated Oysters on a round wooden cutting board over a lettuce leaf

Ingredients:

  • 1 1/2 lb shucked oysters (about 18), washed and patted dry
  • 1/2 cup + 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 TBSP liquid smoke
  • 1 tsp shredded chili pods
  • 1/2 tsp salt

Smokey Marinated Oyster ingredients on a board with pink flowers in the background

Instructions:

  • Prepare the marinade by whisking together 1/2 cup olive oil, the lemon juice, the salt, chili pepper and liquid smoke in a plastic or ceramic square container.

Oyster marinade in a pan with a whisk

  • Coat the bottom for a fry pan with 1/2 cup olive oil so the oil is about 1/2 inch deep.
  • Preheat the oil over medium high heat for 2 minutes.
  • Fry the Oysters, 1 batch at a time, for 2 minutes on each side.  When the oysters turn opaque and the sides curl up they are done.

Oysters in a frypan cooking in olive oil

  • When the oysters are finished cooking, at them to the container immersing them in the marinade.

Oysters in the pan covered by marinade. There is a plate of cooked oysters in the background.

  • Refrigerate overnight or for at least 8 hours to allow the oysters time to absorb the flavors.

Smokey Marinated Oysters on a round wooden cutting board over a lettuce leaf With a pink flower in the foreground

Notes:

  • These oysters will keep in the refrigerator for at least a week but the olive oil will congeal.  You can heat up the container in a warm water bath or microwave for about 10 seconds to melt the oil.  Then stir to reconstitute the marinade.

 

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