Oysters are so rich in nutrients that they are called the milk of the sea, and are rich in the mineral zinc, which is essential for immune and antioxidant power. In winter, they especially store a lot of glycogens, a carbohydrate, which gives them a strong umami flavor and a plump, mellow texture. The sweet green onions in season absorb the umami flavor from the oyster and give the dish a creamy texture.

Cooking

• Quickly wash the oysters and sprinkle with a little salt (not included in the recipe) and plenty of potato starch. Put the oysters in a bowl with enough water to cover them, mix gently to avoid crushing them, then change the water and rinse two or three times. Wipe off any excess water with kitchen paper and sprinkle potato starch all over.
• Place the tofu in a heat-resistant container and microwave at 600W for 1 minute 30 seconds to drain the water. Cut off the base of the shiitake mushrooms and cut it into quarters. For garnish, shred a small amount of the green part of the spring onion, and cut the rest diagonally into 2cm pieces.
• Add (a) to a frying pan and place over medium heat. When the aroma comes out, arrange step 1 and fry on both sides. Cover and cook until cooked through, then remove the oysters.
• Add (b) to the same frying pan and place over medium heat. Once boiling, add the tofu (shredded) along with the shiitake mushrooms and diagonally sliced green onions. Bring it to a boil again, then reduce heat, cover and simmer for 3 to 4 minutes.
• Add step 3 back in and thicken with water-dissolved potato starch (1 teaspoon potato starch, 1 tablespoon water) (not included in the recipe). Place on a plate and garnish with shredded spring onions.