Big John's Oyster Motoyaki
Preheat oven to 400 degrees F (200 degrees C).Advertisement
Remove oyster meat from shells and rinse in cold water, being sure to remove any shell fragments or the beginnings of a pearl. Pat dry with paper towels. Cut each piece into 5 smaller pieces. Rinse lower shell halves well. Discard flat tops.
Melt butter in a small skillet over medium heat. Add mushrooms and green onion; cook and stir until softened, about 5 minutes.
Whisk mayonnaise, red miso, cayenne, and black pepper together in a small bowl. Spread a thin layer in the bottom of each shell.
Divide oyster meat among shells. Top with mushroom mixture. Cover thickly with remaining mayonnaise mixture. Arrange shells on a baking sheet.
Bake on the top rack of the preheated oven until tops are dark brown, 20 to 25 minutes.
Garnish baked oysters with roe and serve with lemon wedges.
If you have trouble shucking the oysters, try placing them in a shallow pan of boiling water for 1 minute first. Always smell a freshly shucked oyster to make sure it's fresh. It should have no strong odor and merely smell like the ocean.
You don't have the saute the mushrooms and onion if you prefer not to.