Fried oysters are a staple of izakaya, the eating pubs that can be found in every Japanese neighborhood. These kinds of establishments are much more popular than bars, because we typically like to nibble on something while we enjoy a drink. In fact, this dish is one of my favorite complements to a frosty mug of draught beer. You’ll see that I don’t season the cabbage slaw in this recipe. In Japan, we typically create our own impromptu dressing with the two sauces for the oysters.
Turn humble onions into this thrifty yet luxe pasta dinner.
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