Fried oyster hot pot

Yield: 6 Servings

2 Jars fresh oysters - (10 oz size jars)      2 tb Salad oil
1/4 c Flour      2 Eggs; beaten
1 Onion; julienned      1/2 lb Daikon; julienned
1 md Carrot; julienned      1/2 lb Beef rib eye; thinly sliced
4 tb Soy sauce      2 ts Sesame oil
2 ts Minced garlic      1 ts Pepper
1 cn (14 1/2 oz) vegetable broth      1/4 lb Watercress -- cut into 3-inch lengths
2 Green onions

-- sliced diagonally Clean oysters in salted water; drain. In a skillet heat the salad oil. Dredge oysters in flour and then in the beaten eggs; fry. Blanch onion daikon and carrot separately in boiling salted water. Season beef with 2 tablespoons of the soy sauce 1 teaspoon of the sesame oil 1 teaspoon of the garlic and 1/2 teaspoon of the pepper; place in a skillet. Layer vegetables on beef. Combine broth with the remaining 2 tablespoons soy sauce the remaining teaspoon sesame oil the remaining teaspoon garlic and the pepper; pour over vegetables and beef. Cover and bring to a boil. Top with oysters watercress and green onions; cook just until heated. Makes 6 servings. Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES - AUGUST 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company Inc. [Meal-Master compatible format by Karen Mintzias]