Oysters Motoyaki
BC Oysters, Canada Oyster Capitol

Here is an oyster recipe from Brent Petkau, The Oysterman.

A delicious way to enjoy baked oysters.  The rich complex flavours of the ingredients compliment the sweetness of the baked oyster.

Serves 4 as an appetizer, or 2 as main course.

Prep time: 20 minutes. Cooking time: 10 to 12 minutes.


12 medium to large oysters, rinsed and scrubbed

1 cup mayonnaise

1/4 cup green onion or chives, finely chopped

1 tablespoon shiro or light miso

1 tablespoon of chili garlic sauce (sambal oelek)

juice from 1 lemon

grilled red peppers or candied salmon, thinly sliced for topping, or a leaf of spinach


Scrub the oysters well and rinse.

Shuck the oysters and lay out on a baking dish.  You can use either the top shell or rock salt as a stabilizer.  Make sure to keep as much of the liquor in the oyster shell.

Mix together the mayonnaise, miso paste, chives, garlic sauce and lemon juice.

Heat oven to 400 degree F.

Slather each oyster with approx 2 tsp of mayonnaise per oyster, adding thin slices of red pepper or candied salmon or spinach as a topping.

Bake for 10 to 12 minutes.

Serve immediately with wedge of lime or lemon.