Oyster in seven-layer sauce

Guests who love fried oysters come to our restaurant, and I devised this dish trying to find a good way to combine oysters with the large quantity of apples we had on hand for my son's baby food. "Nanae" refers to apples: a German brought apple seedlings to Nanae village in Hokkaido, and that is said to mark the beginning of domestic apple production in Japan, so I titled the apple-based sauce "Nanae sauce."

① Grate half an apple, and wash the oysters.

② Coat the oysters with panko and deep-fry them.

③ Grate the apple and combine it with daikon, then thicken the combined dashi with kuzu starch and mix them together.

④ Put the soaked lotus root and the oysters from above into a small pot, warm the sauce, cut half an apple into fine julienne strips, and arrange it on top as a crowning garnish.

Kawasaki, "Wajima"