But-R-Lite Ponzu Oysters and Shiitake Mushrooms

Directions

1Rinse oysters under running cold water. Place oysters on paper towels lined plate to drain.

2Remove stem of each shiitake mushroom and discard the stems. Slice shiitake mushrooms thinly. Slice garlic thinly.

3In a bowl, mix together rice vinegar, soy sauce, lemon juice and sugar.

4In a nonstick skillet, heat 2 tablespoons But-R-Lite over medium heat. Add garlic slices and cook stirring constantly until fragrant. Add shiitake mushrooms to the skillet and cook until shiitake mushrooms are tender. Remove the mixture from the skillet and put onto a plate.

5In a shallow plate or bowl, put cornstarch then coat oysters with cornstarch.

6In the same skillet, put 2 tablespoons But-R-Lite and olive oil and turn on the heat to medium. When the mixture gets hot, add oysters to the skillet and cook until golden brown flipping once. Add shiitake mixture and soy sauce mixture to the skillet and toss to coat. Stir in scallions and togarashi.

7Put 2 oysters and 1/8 of shiitake mushrooms on each serving renge spoon or small plate. Divide the grated daikon radish among 8 servings and put over the top of oysters and shiitake mushrooms.