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 i...

⏱ 10 menit 🔨 Persiapan 10mnt 📊 Mudah 🍽 12 porsi 👁 29
Tetsuya's Oysters with Japanese Dressing

Bahan-bahan

12 porsi

Langkah-langkah

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

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Tetsuya's Oysters with Japanese Dressing

Bahan-bahan:
  • 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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