PANTRYFLEX

stove · pan sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Claydepot Oyster Bouillon

Independent adaptation of a publicly published Yuichiro Watanabe recipe. Not affiliated with, sponsored by, or endorsed by Yuichiro Watanabe.

From a starred kitchen.

Ratio

Ratio by volume: Sake 500 ml, Chicken Bouill 500 ml
Sake 500 mlChicken Bouill 500 ml

Ingredients

  • Oyster — 牡蠣（むき身） 500 g
  • Enoki — えのき 1束
  • Shallot — エシャロット 1個
  • Negi — 長ねぎ（青部分） 1本
  • Ginger — しょうが 10 g
  • Kombu — 昆布 10 cm ×2 (10 g)
  • Thyme — タイム 5
  • Bay Leaf — ローリエ 1枚
  • Sake — 酒 500 ml
  • Chicken Bouill — チキンブイヨン 500 ml

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Claydepot Oyster Bouillon wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Yuichiro Watanabe. French / Japanese (Nabeno-Ism). Cited awards include: Michelin 1* (Nabeno-Ism / ナベノ-イズム, Tokyo; historically 2*).

Originally published as Oyster Bouillon.

Adapted from a Yuichiro Watanabe recipe (Yuichiro Watanabe / Kai House (Nabeno-Ism-2)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Yuichiro Watanabe / Kai House (Nabeno-Ism-2) (published as “Oyster Bouillon”). Full citation lives in Provenance.

Companion jar