Tetsuya’s Oysters with Japanese Dressing
Serve oysters with a quick soy, rice vinegar, mirin, sesame oil and ginger dressing, finished with chives and optional salmon roe.
By Cookin' KitchenUpdated
- Prep: 10 minutes
- Makes: 12 oysters
Recipe
Tetsuya’s Oysters with Japanese Dressing
Serve oysters with a quick soy, rice vinegar, mirin, sesame oil and ginger dressing, finished with chives and optional salmon roe.
Cookin' · https://cookin.club/recipes/tetsuyas-oysters-with-japanese-dressing
- Prep
- 10 minutes
- Makes
- 12 oysters
Ingredients
For 12 oysters
Japanese oyster dressing
Serving
Equipment
- Jug or bowl
- Whisk
- Serving platter
Instructions
Sauce
Step 1: Combine the sugar, soy sauce, rice vinegar and mirin in a jug or bowl. Whisk until the sugar dissolves. Add the oils and ginger, then whisk again. Use immediately.
Assembling
Step 2: Place the oysters on a serving platter over ice or rock salt.
Step 3: Spoon dressing over each oyster. Use 3/4 teaspoon for small oysters and 1 1/4 teaspoons for large oysters, or add more to taste.
Step 4: Top with a small pile of salmon roe, if using, and sprinkle with chives. Serve.
Notes
Make the dressing a day ahead if convenient. Assemble the oysters just before serving.
Light soy or another all-purpose soy sauce can replace Japanese soy sauce; avoid dark soy sauce. Rice vinegar can be replaced with 1 1/2 tablespoons apple cider or white wine vinegar. For the mirin, use 1 teaspoon cooking sake, dry sherry or Chinese cooking wine plus 1/2 teaspoon white sugar. For a non-alcoholic alternative, use 1/2 teaspoon white sugar, 1 teaspoon extra oil and 1/2 teaspoon extra soy sauce.
About this recipe
A bright, savory dressing of soy, rice vinegar, mirin, sesame oil and ginger brings a Japanese-inspired touch to oysters. Finish with chives and, if you like, salmon roe.
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