Oysters with japanese sauce
For 4 people
  • 2 dozens oysters
  • 1 package of hair of angel
  • 1 black mushroom box
  • 1 chive bouquet
  • Teriyaki sauce
  • gingembre crystallized



To make soak the vermiculations and cook them 1 min. in hot water.
In making a Décoquiller
nest and poaching oysters in their juice mixed with Teriyaki sauce.
To make soak let us champigons them black and make them return a few minutes.
To pose oysters on the nest with mushrooms, to add sauce, chive and possibly of the crystallized gingembre.