Soak the nori in water for 5 minutes, then squeeze out the water and chop. Add 1 tbsp potato starch, a little salt, MSG and finely chopped ginger, mix thoroughly. Shape into oyster sized balls and deep-fry one at a time in a medium hot oil until crispy, Mix B in a bowl and set aside.
Heat a flat pan and add a little oil; first fry quickly a few vegetable leaves, then pour a little of 'B' mixture over it, place a few oysters on top, add 1 beaten egg and a dash of pepper. Fry both sides until golden brown. Serve with the miso sauce.
Miso sauce: mix all the ingredients of 'A', bring to a boil and simmer over low heat until it thickens (approx. 5 minutes).