Omakase-Inspired Oysters Butteryaki

🍛 Soon: Buy & sell home-cooked food in PH
2 servings
Prep Time
10 Mins
Active Time
30 Mins

Imagine two of your favorite things combined: buttered seafood and fried snacks. Well, Omakase did just that when it came up with it's Oyster Butteryaki—a battered, then fried oyster appetizer dressed in butter sauce. We've hacked the dish so you can make it at home; time to say goodbye to boring steamed oysters. (We don't mean that, steamed oysters are the bomb.)

The rice flour and soda water combo is essential to make a light, crispy shell for the oyster. (Not to be mistaken for the actual shell it naturally comes with.) It goes without saying that fresh oysters are a key part of this dish, as it adds a subtle sweetness to the slightly salty butter mixture. Though you can always dip it into the ponzu dipping sauce to balance out the flavors.

Butteryaki Sauce

  • ½ cup butter
  • 3 tbsp soy sauce

Dipping Sauce

  • 3 tbsp ponzu
  • 2 tsp soy sauce
  • ½ tbsp spring onions

Fried Oysters

  • 1 cup rice flour
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 cup soda water, cold
  • 6 oysters, shucked with half shells set aside
  • neutral oil, for frying
  • minced green onions, for serving

Make butteryaki sauce: In a saucepot over medium heat, add the butter and soy sauce. Cook until butter is melted, then stir to combine. Keep warm.


Make dipping sauce: Combine ponzu, soy sauce, and spring onions in a bowl. Stir until combined, transfer to a sauce dish and set aside.


Prepare for frying: Heat oil in a separate pot for frying to 350°F. Make the batter by whisking together rice flour, baking powder, and salt in a bowl. Slowly stream in soda water while whisking until a smooth batter forms.


Fry oysters: Once oil is hot, dip oysters in batter then fry until golden. Depending on the size of the oysters, this will take less than a minute, about 30–45 seconds. Set fried oysters aside on paper towels to drain, then place each oyster on a separate half shell.


Serve: Spoon butteryaki sauce over oysters. Garnish with minced green onions. Serve with dipping sauce.​

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