Best 5 Grilled Oysters With Buttery Soy Sake Glaze Recipes

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Grilled oysters, a delectable seafood dish, offer a symphony of flavors that tantalize the taste buds. This recipe highlights the delicate briny nature of oysters, expertly grilled to perfection and infused with a luscious buttery soy sake glaze. The result is a culinary masterpiece that combines the richness of butter, the umami of soy sauce, and the subtle sweetness of sake, creating an irresistible glaze that complements the succulent oysters. Prepare to embark on a culinary journey as we uncover the secrets to crafting this gastronomic delight, leaving you with an unforgettable dining experience.

Here are our top 5 tried and tested recipes!

GRILLED OYSTERS WITH BUTTERY SOY-SAKE GLAZE



Grilled Oysters With Buttery Soy-Sake Glaze image

J. Kenji López-Alt first saw the pairing of oysters with sweet soy and sake sauce as a cook at Uni in Boston. It's based on kabayaki, Japanese-style grilled freshwater eel. Eel is much richer than oysters, so adding a touch of butter to the sauce before spooning it over the grilled oysters helps balance the flavors. The sauce can be stored in the refrigerator for several weeks. If you're interested in alternative flavor profiles for your grilled oysters, check out these Grilled Oysters With Lemony Garlic-Herb Butter or Grilled Oysters With Harissa-Parmesan Butter.

Provided by J. Kenji López-Alt

Categories     seafood, appetizer

Time 1h

Yield 24 oysters

Number Of Ingredients 8

1 cup sake
3/4 cup granulated sugar
1/2 cup shoyu or light soy sauce
3 smashed garlic cloves
3 thin slices unpeeled ginger
4 tablespoons unsalted butter
24 oysters, scrubbed clean of any sand or grit under cool running water
Thinly sliced scallions, for serving

Steps:

  • Combine the sake, sugar and shoyu in a small saucepan along with the smashed garlic and ginger. Bring to a simmer and cook until the liquid is reduced into a syrupy glaze with large, dark bubbles, about 30 minutes. Using a spoon or strainer, remove and discard garlic and ginger. You should have about 1/2 cup glaze. Stir in the butter.
  • After the sauce is prepared (or as it reduces), ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
  • Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
  • As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
  • Spoon a generous teaspoon of the glaze into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute.
  • Return the oysters to the foil-lined baking sheet, sprinkle with scallions, and serve immediately.

SUNNY'S CHAR-GRILLED OYSTERS WITH GREEN GARLIC BUTTER



Sunny's Char-Grilled Oysters with Green Garlic Butter image

Provided by Sunny Anderson

Time 30m

Yield 24 oysters

Number Of Ingredients 12

2 sticks salted butter, cut into cubes, at room temperature
6 cloves garlic
Zest of 2 lemons plus 2 tablespoons fresh lemon juice
2 scallions, cut in fourths
2 cups fresh Italian parsley, loosely packed
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup chopped fresh Italian parsley
2 dozen oysters, cleaned, shucked and left in shells
Lemon wedges, for spritzing

Steps:

  • Make the butter: In a food processor, add the butter, garlic, lemon zest and juice, scallions, parsley, Italian seasoning, a nice pinch of salt and a few grinds of black pepper. Blend all until smooth, then taste and season with more salt if needed.
  • Make the breadcrumbs: In a small bowl, mix the breadcrumbs, cheese and parsley.
  • Assemble and grill: Preheat a grill to 600 degrees F.
  • Arrange the oysters in their half shells on the back of an upside-down baking rack. Add a heaping teaspoon of the butter to each. Sprinkle each with a bit of the breadcrumb mixture. Place the rack on the grill over the direct heat and cook until the oysters are firm and the breadcrumbs are lightly golden, 6 to 8 minutes. Serve with lemon wedges for spritzing.

GRILLED OYSTERS



Grilled Oysters image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 10m

Yield 16 oysters

Number Of Ingredients 11

3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 shallot, minced
1 tablespoon finely minced fresh parsley
1 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon chile pepper flakes
Salt
Cracked black pepper
16 whole live oysters

Steps:

  • Preheat a grill.
  • Heat a small saucepan over medium-low heat. When hot, add the butter and olive oil. Add the garlic and shallots and saute until fragrant, about 30 seconds. Add the parsley, lemon zest and juice, chile pepper flakes and salt and pepper to taste. Remove from the heat.
  • Place the oysters on the hot grill until they pop, about 2 minutes. Carefully remove the top shells (BBQ gloves make this much easier; a thick kitchen towel is a good substitute). Spoon some sauce over top of each oyster and serve.

GRILLED OYSTERS WITH HARISSA-PARMESAN BUTTER



Grilled Oysters With Harissa-Parmesan Butter image

At Cristiano Ristorante in Houma, La., the chef Lindsay Mason ladles a buttery mixture of roasted red peppers, garlic and Parmesan into grilled oysters. This version replaces the roasted peppers with North African harissa, offering the same sweet-savory combination, but with a bit more kick. For more grilled oyster flavor combinations, try this recipe for Grilled Oysters With Lemony Garlic-Herb Butter or this recipe for Grilled Oysters With Buttery Soy-Sake Glaze. The flavored butter can be stored in the refrigerator for several weeks or in the freezer for several months.

Provided by J. Kenji López-Alt

Categories     seafood, appetizer

Time 30m

Yield 24 oysters

Number Of Ingredients 6

1/2 cup unsalted butter
1/3 cup harissa (preferably Mina or Mustapha brand)
1 ounce finely grated Parmesan
6 medium garlic cloves, minced
24 oysters, scrubbed clean of any sand or grit under cool running water
Minced cilantro leaves, for serving

Steps:

  • Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
  • Prepare the harissa-Parmesan butter: Combine the butter, harissa, Parmesan and garlic in the bowl of a food processor. Process until there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
  • Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
  • As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
  • Spoon a generous teaspoon of the harissa-Parmesan butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet, sprinkle with cilantro, and serve immediately.

GRILLED OYSTERS WITH FENNEL BUTTER



Grilled Oysters with Fennel Butter image

A seasonal side dish or appetizer with fresh oysters and fennel.

Provided by Barrett

Categories     Appetizers and Snacks     Seafood

Yield 24

Number Of Ingredients 7

1 teaspoon fennel seed, ground
1 cup butter, softened
1 tablespoon shallots, minced
1 tablespoon chopped fennel greens
1 teaspoon ground black pepper
½ teaspoon salt
24 unopened, fresh, live medium oysters

Steps:

  • Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
  • In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
  • Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
  • Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

Nutrition Facts : Calories 77.3 calories, Carbohydrate 0.5 g, Cholesterol 24.3 mg, Fat 7.8 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 109.7 mg, Sugar 0.2 g

Tips:

  • Choose fresh oysters: Look for oysters that are tightly closed and have a briny smell. Avoid any oysters that are open or have a foul odor.
  • Prepare the oysters: Scrub the oysters with a stiff brush to remove any dirt or debris. Use a shucking knife to carefully open the oysters, taking care not to spill the oyster liquor.
  • Make the buttery soy sake glaze: Combine soy sauce, sake, mirin, butter, and garlic in a saucepan. Bring the mixture to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the glaze has thickened.
  • Grill the oysters: Preheat your grill to medium-high heat. Brush the oysters with the buttery soy sake glaze and place them on the grill. Cook for 3-4 minutes, or until the edges of the oysters are curled and the shells are slightly charred.
  • Serve immediately: Serve the grilled oysters with lemon wedges and additional buttery soy sake glaze. Enjoy!

Conclusion:

Grilled oysters with buttery soy sake glaze are a delicious and easy-to-make appetizer or main course. The briny flavor of the oysters pairs perfectly with the sweet and savory glaze, and the grilled shells add a touch of smokiness. This dish is sure to impress your guests, and it's a great way to enjoy fresh oysters.

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