I love oyster season because it is a great time to cook up soup, stew and gumbo using fresh and delicious seafood. In Japan, Hiroshima is famous for their delicious oysters and every winter I take a trip down and pick up several pounds to bring back home and prepare,
Oyster Stew is a favorite in the United States Deep South, and when prepared with Hiroshima oysters it makes an amazing meal that will warm you up on a cold day. I use Konbu dashi to cook the oyster in which enhances the flavor.
Oyster Stew is a cream based stew that uses a little milk and cream, some veggies and flour, but mostly delicious oysters. The juice from the oyster cooks into the stew which infuses it with a unique flavor.
This incredible stew can be served with oyster crackers or saltines, and salt, pepper and hot sauce to taste.