Add <quantity>2</quantity> egg yolks to a tall container

Add <quantity>1<unit>tsp</unit></quantity> of white miso

Blend with a hand blender until smooth

Slowly add <quantity>¾<unit>cup</unit></quantity> of vegetable oil, while blending, to emulsify

Add <quantity>1<unit>tbsp</unit></quantity> of rice wine vinegar and blend it to incorporate

Gradually add <quantity>3<unit>tbsp</unit></quantity> of toasted sesame oil, while blending, to thicken the mayo

Season with salt to taste and add <quantity>2<unit>tbsp</unit></quantity> of water. Blend until completely incorporated. The soy & sesame mayo is ready

Transfer the mayo to a piping bag. Twist the top of the bag to close it tightly. Cut excess of plastic and the tip with a pair of scissors

Preheat <quantity>2<unit>cups</unit></quantity> of vegetable oil to <temperature>170<unit>°C</unit></temperature>

Beat <quantity>2</quantity> large eggs in a bowl

Cut the oysters in thirds

Pat the oysters dry with a paper towel

Roll the oysters in <quantity>1<unit>cup</unit></quantity> of all-purpose flour. Shake off excess flour and submerge them in the eggs

Remove excess egg from the oysters. Gently coat them in <quantity>1<unit>cup</unit></quantity> of panko breadcrumbs

Fry the oysters until deep golden brown, then drain them on a paper towel

Place <quantity>3</quantity> pieces of fried oysters in a shell lined with parchment paper

Pipe the soy & sesame mayo on top of each of the fried oysters to taste

Season with salt and white pepper to taste

The fried oysters with soy & sesame mayo are ready! Enjoy!