Tetsuya's Oysters with Japanese Dressing
Total Time
10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
12 servings
- 1 tsp white sugar
- 1 1/2 tsp Japanese soy sauce (substitute light soy, Note 1)
- 2 tbsp rice vinegar (Note 2)
- 2 tsp mirin (Note 3)
- 3 tbsp grapeseed or vegetable oil (or other neutral oil)
- 2 tsp sesame oil (, toasted (Note 4)
- 1 1/2 tsp grated ginger
- 12 oysters (Sydney Rock or Pacific, Note 5)
- 20 g / 2/3 oz (1 heaped tbsp) salmon roe (, for topping (optional, makes it extra special, Note 6)
- 2 tsp chives (, finely sliced)
- Rock salt (, crushed ice or leafy greens - for serving bed (Note 7)
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Preparation
Step 1
Sauce:
Step 2
Combine sugar, soy, rice vinegar and mirin in a jug or bowl. Whisk well until sugar is dissolved. Add oils and ginger. Whisk again and use immediately.
Step 3
Assembling:
Step 4
Place oysters on a serving platter on ice or rock salt (Note 7).
Step 5
Spoon dressing in each - I use 3/4 teaspoon on small oysters and 1 1/4 teaspoon for large. Or more!
Step 6
Top with a small pile of salmon roe, sprinkle with chives. Serve!
Step 7
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