Quote:
Originally Posted by Nyororin
Tataki you mean? Yes, either that or aburi. Tataki tends to be done over a grill or quickly boiled, but aburi is done with one of those mini hand-held burners.
You reminded me - I need to try live oyster. I have yet to do so, and they`re in season now. I love cooked oyster, so keep wanting to try raw but forget.
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Oops, yes, I meant 'tataki'. I need to stop typing romaji when I'm tired.
You should; raw oysters are lovely and creamy if they're super fresh and not at all slimy. I like them better than cooked oysters, with a little bit of shallot dressing or something.