Name: Tetsuya's Oysters with Japanese Dressing
Prep time: 10 min
Ingredients: 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))

This recipe is based on Tetsuay’s oyster dressing from his cookbook. I changed the proportions and added sesame and mirin to make the dressing more flavourful and re-align the balance of salt/sweet/tang. I think he uses premium sauces which can cost 5x as much as mainstream brands!If salmon roe is out of reach, just skip it. This dressing is so good on its own. Use liberally and save leftovers for salad or dipping prawns!Makes enough for 24 oysters.

Tetsuya's Oysters with Japanese Dressing

tsp white sugar

tsp Japanese soy sauce ((substitute light soy, Note 1))

tbsp rice vinegar ((Note 2))

mirin ((Note 3))

tsp sesame oil (, toasted (Note 4))

tsp grated ginger

oysters ((Sydney Rock or Pacific, Note 5))

tsp chives (, finely sliced)

Rock salt (, crushed ice

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.

Sauce:

Place oysters on a serving platter on ice or rock salt (Note 7).

Spoon dressing in each - I use 3/4 teaspoon on small oysters and 1 1/4 teaspoon for large. Or more!

Top with a small pile of salmon roe, sprinkle with chives. Serve!

Assembling:

Thank you Nagi, the Tetsuya sauce was amazing on the oysters.

Tetsuya's Oysters with Japanese Dressing

Prep Time: 10 minutes

Servings: 12

Ingredients

Instructions

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Tetsuya's Oysters with Japanese Dressing

Prep Time: 10 minutes

Servings: 12

Ingredients

Instructions

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