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Tetsuya’s Oysters with Japanese Dressing: A Flavor Explosion

Tetsuya’s Oysters with Japanese Dressing

Tetsuya’s Oysters with Japanese Dressing: A Flavor Explosion brings restaurant-quality results with simple ingredients.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 oysters
Course: Salad
Cuisine: Japanese
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon White sugar
  • 2 tablespoons Japanese soy sauce
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Mirin
  • 2 tablespoons Grapeseed or vegetable oil
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Grated ginger
  • 12 pieces Oysters (Sydney Rock or Pacific)
  • 1 tablespoon Salmon roe optional, for topping
  • 2 tablespoons Chives, finely sliced
  • Rock salt as needed
  • Crushed ice or leafy greens as needed to serve

Equipment

  • Bowl
  • shucking knife
  • serving platter

Method
 

  1. Prepare the dressing by mixing the white sugar, Japanese soy sauce, rice vinegar, mirin, grapeseed or vegetable oil, toasted sesame oil, and grated ginger in a bowl.
  2. Shuck the oysters and place them on a serving platter on top of crushed ice or leafy greens.
  3. Spoon the dressing over each oyster.
  4. Top with salmon roe and sprinkle with finely sliced chives.

Nutrition

Serving: 1oysterCalories: 80kcalCarbohydrates: 5gProtein: 7gFat: 4g

Notes

Oysters are best enjoyed fresh but can be stored in the fridge for up to two hours if necessary. Reheat only if absolutely needed, as they are best served chilled to preserve their delicate flavor and texture.

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