Oysters with easy ponzu dressing

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.

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

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.

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!