Separate maitake mushrooms, cut chives into 3cm pieces, and julienne ginger.

Place oysters in a bowl with cornstarch and gently rub. Rinse with water and repeat 3 times, then drain.

Mix miso, sake, mirin, and soy sauce in a bowl until miso dissolves.

Heat half of the salad oil in a pan over medium heat, add oysters, and stir-fry quickly. Add sake, cover, and steam for 3 minutes. Remove oysters.

In the same pan, add remaining salad oil and ginger. Heat on low until fragrant, then add maitake mushrooms and stir-fry over medium heat until cooked.