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Tetsuya's Oysters with Japanese Dressing | Daily Dine

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Tetsuya's Oysters with Japanese Dressing

Tetsuya's Oysters with Japanese Dressing

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.

View original recipe on recipetineats.com

starter

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 12

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))

Instructions

Step 1
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 2
Place oysters on a serving platter on ice or rock salt (Note 7).
Step 3
Spoon dressing in each - I use 3/4 teaspoon on small oysters and 1 1/4 teaspoon for large. Or more!
Step 4
Top with a small pile of salmon roe, sprinkle with chives. Serve!