Japanese Style Miso Baked Oysters ♥ Oyster Motoyaki

[@angelwongskitchen]

These oysters are delicious! Thumbs up if you love Japanese style baked oysters too!

[@by_dko]

please continue cooking here. I’ve learn a lot from u

[@giddygiggly8973]

Where did you go?!? Hope you come back soon!

[@user-fq3tv7xt1r]

no more videos? did something happen to her?

[@Ben777World]

This channel makes me happy and hungry.

[@majdayao5266]

Your recipes looks so yummy and yet so easy to make. Thank you for sharing! 😊

[@cmj1126]

Hope to see your videos again soon! :)

[@tuvia4082]

Great presentation, looks good, I'll give it a go.

[@stpatrickschoir]

These look delicious! I’m going to try these with mussels!

[@joymae]

Yummm!!! Oysters are my favorite never tried baking them

[@jemmashome]

Generally do not eat much oysters, but this looks absolutely fantastic! Thanks for sharing, much love from Singapore ❤️

[@pattra7590]

This looks fancy yet easy too make. Thank you!

[@hermin]

Hi Angel, how are you? I hope you can make more videos :)

[@cocomo8]

Me too! I miss your cheerful face and wonderful recipes! Hope all is well! Well wishes from Los Angeles ❤

[@hermin]

@@cocomo8 we all miss her. ❤️ 我们 想你

[@wishingstar8924]

Ooh these look yummy 😋

[@dragonhero14]

OMG Those oysters look amazing right of the oven. 🤤 Thank you for sharing Angel!

[@jerometsowinghuen]

Although I am allergic to shell seafood, but do love to drink Japanese miso soup (味噌湯), and the Japanese style miso baked Oysters Motoyaki are looking fresh, too. 🦪

[@TonMaison]

Wonderful video! I especially like the music 🎶 🤗

[@wmlau69]

Good tip on using the mw to open the oysters

[@kutoyz1]

To make it easier and more convenient, would it be possible to to use bottled oysters and bake in a small baking dish somehow?

[@angelwongskitchen]

Yes, of course! 😋

[@scottab140]

OYSTERS WITH TOSAZU DRESSING Tosazu is a light Japanese dressing made up of vinegar, soy sauce, mirin and bonito dashi stock Ingredients (tbsp=15ml, cup=250ml) 1 dozen oysters in opened shells 1 tbsp salt 4 tbsp Tosazu (for 12 oysters) Spicy Topping (for 12 oysters) 2 tbsp momiji oroshi 2 tbsp shallot/scallions , finely chopped Authentic Topping (for 12 oysters) 4 perilla leaves ½ tbsp grated ginger Luxury Topping 2 tbsp chives , finely chopped 1 tbsp dried wakame seaweed , ground finely 20 g ikura (salmon roe)

[@scottab140]

Cornbread Stuffed Mussels 1 1/2 c. cornbread, crumbled 1/4 c. extra-virgin olive oil, divided, plus more for drizzling Pinch of crushed red pepper flakes 5 cloves garlic, minced and divided 3/4 c. dry white wine 1 lb. (about 25 to 30), scrubbed and cleaned 1 c. finely chopped onion 1/2 c. finely chopped Spanish chorizo 1/2 c. fresh parsley leaves, finely chopped, plus more for serving Kosher salt Directions Step 1 Preheat oven to 300º. On a baking sheet, spread cornbread and bake until slightly dried and crispy, about 25 minutes. Let cool. Step 2 In a large pot over medium heat, heat 2 tablespoons oil until shimmering. Add red pepper flakes and half of garlic. Cook, stirring, until fragrant, about 2 minutes. Add wine and bring to a simmer. Carefully add mussels to pot and immediately cover. Cook, lightly and occasionally shaking pot, until some mussels open, about 4 minutes. Transfer any open mussels to a large bowl. Cover pot and continue to cook until most mussels are opened, about 2 minutes more; discard closed mussels. Transfer remaining mussels to bowl and refrigerate until ready to use. Step 3 Reserve ½ cup mussel stock, then wipe out pot. Heat remaining oil over medium heat until shimmering. Add onion and cook, stirring occasionally, until just beginning to sweat, about 2 minutes. Add chorizo and cook, stirring often, until some fat is rendered and chorizo has slightly crisped up, 5 to 6 minutes. Add remaining garlic and cook, stirring, until fragrant, about 2 minutes more. Step 4 Transfer chorizo mixture to a large bowl. Add cornbread crumbs, parsley, and ¼ cup reserved mussel stock. Toss, adding more stock 1 tablespoon at a time if needed, until mixture is slightly wet and moldable. Step 5 Set a rack 6” below broiler; heat broiler. Line a baking sheet with crinkled foil (this will allow the mussels to stand up). Remove top shells of mussels, leaving meat in the other half. Using a spoon, fill mussels with cornbread filling, then arrange on prepared sheet. Drizzle mussels with oil. Step 6 Broil mussels, shifting sheet as needed to ensure even cooking, until beginning to brown and are heated through, about 4 minutes. Step 7 Using tongs, transfer mussels to a platter. Top with parsley and serve.

[@qcislander]

Damn... you just stole my heart again, Angel. :-O Seriously, I *love* oysters.. especially if they're nice big ones on the half-shell, baked or broiled, and I think I've already shared my best oyster photo with you here, so ... "Feed me oysters like this and my heart is yours." :-)

[@anonymously241]

Angel where are you now? 🥺🥺🥺

[@PhuongPhuong-wu4sz]

thank you for sharing

[@__allen]

Where you go? 😿

[@karenteo9875]

I'm still waiting for you to upload new video!

[@MeeZyStudioZ]

Not sure how I feel about microwaving them... but everything else looks great ✌

[@jameshsu1743]

Beautiful! (Oysters too). Though I must admit I died a little inside when you cut up the oysters and saw that good amount of oyster juice go to waste on the cutting board.

[@youngjaehong4046]

레몬즙 1/2 테이블스푼 미림 1/2 테이블스푼 미소된장 1테이블스푼 설탕 1티스푼 쉐이킹 큐피마요네즈 100ml 120ml 훈제 파프리카 약간 돼지껍데기 가루 2테이블스푼 5-8분 200도 오븐 석화 30초 전자렌지 까기

[@candacegarden]

Yes!!!!

[@michaeldotlee]

you can put that miso/mayo mix on salmon too 🤌

[@amankham8402]

Hey Angel sis how are you after a long time😊😊😊

[@angelwongskitchen]

I’m doing well! Thanks 🙏🏻

[@amankham8402]

@@angelwongskitchen your most welcom 😊😊nd thank u so much for reply🤗🤗

[@neykitahara4646]

Angel Wong's Kitchen

[@shadimurwi7170]

Wow

[@teriyama]

Where has she been???

[@sui2978]

Any new video???

[@aprilbennett4161]

Has this channel been abandoned?

[@syt4453]

where did the host go? She seems to have disappeared

[@Deadseelife]

I don’t understand how someone can just abandon a KZbin channel with 230k subscribers with no warning. All of her social media stopped at exactly the same time. I don’t think anything happened to her though. It’s just bizarre.

[@nitelite78]

Maybe she had a child and doesn't have time. Or maybe she got sick.

[@Deadseelife]

@@nitelite78 yeah those are two way opposite ends of the spectrum…even with a kid you can post something on your Instagram saying “hey. Life got busy. Taking time away.” It’s just kind of odd to build a business for 10 years and walk away from it.

[@JulesMoyaert_photo]

❤

[@lissuga516]

Your oven is annoying 😂! But you are really sweet❤Those oysters are look so awesome 😋 I’m making your recipe tonight… thank you!!

[@soaringkite2673]

Why did you decide to stop posting?

[@dxiflatline2083]

I find it weird how Angel's always looking at the camera from a quarter view angle, feels kind of robotic. Just look at the camera directly!

[@forest2150]

Nice💜! Your videos should be seen by more watchers. Can I repost your channel without changing anything on the clean platform named Ganjing World? Thank you!

[@theawesomeaustin789]

I misss her so much❤ (idk what happened to her)

[@raymondyu412]

The Asian Oyster Rockefeller

[@TheAusJT]

Angel didn't happen to get the jab by any chance? Either way, hope she's ok.

[@memechacha143]

Just watch how you make bubble tea but so sad coz i find out that you stop vlogging. Hope you make more video! And hope all is well with you!

[@Ftima.Travel]

Wow, interesting video... I am Fatemm, an Iranian, showing Iran... Thank you for visiting my channel...

[@kpop_time5433]

I am the second comment

[@steve-from-toronto]

It seems this channel is dead.

[@julianashton4661]

ANGEL, WOULD YOUR FAMILY BE : DAVID WONG HOW WENT TO MALVERN GRAMMAR SCHOOL MELBOURNE. AUSTRALIA, HIS AGE TODAY IS 82 YEARS . WAS MY BEST FRIEND AT SCHOOL. ….FAMILY HAD A RESTRAUNT IN FLEMINGTON & FRANKSTON VIC

[@satoriflight3978]

What happened to you..?