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.