• 15minutes

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Nutrition Info . . .

MineralsNatrium, Iodine, Manganese, Calcium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 strip kombu seaweed , about 3cm long

  2. 75 ml mirin

  3. 75 ml Japanese soy sauce

  4. 1/2 lemon , juice only

  5. 8 oysters

  6. 1 tbsp sesame seeds

  7. 1 small thumb very fresh root ginger , peeled, shredded very finely

Instructions Jump to Ingredients ↑

  1. For the dressing: rinse the kombu, pat it dry then place in a small saucepan with the mirin and soy sauce. Bring to a simmer and let it bubble for 1-2 minutes to evaporate the alcohol. Remove from the heat, stir in the lemon juice then transfer the mixture to a bowl and chill.

  2. Shortly before serving, shuck the oysters, being careful to retain as much of the interior juice as possible.

  3. Heat a small pan and toast the sesame seeds until golden, stirring constantly. Tip them into a bowl so that they don’t burn in the residual heat of the pan.

  4. To serve , take each oyster and pour over a little of the chilled sauce. Add a pinch of shredded ginger and sprinkle with some of the toasted sesame seeds. Eat!


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