Oyster's Rockefeller

Fried in butter and covered in a creamy white miso sauce, these oysters are a real umami bomb.


  • 4 oysters in their shells
  • 2 3/4 tablespoons butter
  • Cornstarch, as needed
  • 1 green onion, sliced
  • 2 1/2 tablespoons flour
  • 1/2 cup milk
  • 1 1/2 tablespoons miso
  • 5 perilla leaves, julienned
  • 2 egg yolks
  • Salt and pepper
  • 1 tablespoon breadcrumbs
  • Olive oil


  1. Preheat oven to 425 degrees.
  2. Wash the oyster shells with a brush, and shuck them with a knife. Rinse the oysters with water, and remove excess water with paper towel.
  3. Coat the oysters with cornstarch. In a pan, melt butter and add the oysters. Cook until brown, then return them to their shells.
  4. Into the same pan, add the green onions and flour. Stir to combine, then add milk. Continue to stir until thickened. Once thickened, remove from heat and stir in miso, perilla leaves, egg yolks, salt and pepper to taste.
  5. Pour the white sauce into the oyster shells, sprinkle with breadcrumbs and olive oil, and bake until browned on top, about 10 minutes.