Everything for now seems to be inspired by Japan, and I'm sure this won't end for a while. This time it was because of testing some oysters at the Ikebukuro Station's Seibu food hall that I thought I would try to make something similar. The oyster that I tried tasted looked like a plain boiled oyster, but it tasted like it was soaked in the chilli sauce for Singapore-style fried oysters. Sadly, it was in a glass bottle and I didn't want to risk bringing it back to Singapore only to find a wet bag that smelled like something died in it. That was also why, from that instant I tasted the oyster, the thought of pickling the oysters we were going to pick was stuck in my head.
I told dad and he thought we should try but asked me to look for a Japanese recipe. That was a big challenge. I found recipes for European-style pickled oysters, and oysters topped with Japanese pickles, but no Japanese-style pickled oysters recipe. In the end, I decided to take a few pointers from the European recipe and just flavoured it the way I thought it should be. Also, the pickling liquid was just the simple mixture that is used here for the pickled vegetables some stalls served with their chicken rice.
Now it's a short wait of a day before I can know if the idea was good. Fingers crossed.
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