Tetsuya's Oysters with Japanese Dressing
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5.0
3 reviews
Excellent
Tetsuya's Oysters with Japanese Dressing
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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 is out of reach, just skip it. This dressing is so good on its own. Use liberally and save leftovers for salad or dipping prawns!Makes enough for 24 oysters.
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Ingredients
Japanese oyster dressing
- 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
Serving:
- 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)
Instructions
Sauce:
- 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.
Assembling:
- Place oysters on a serving platter on ice or rock salt (Note 7).
- Spoon dressing in each - I use 3/4 teaspoon on small oysters and 1 1/4 teaspoon for large. Or more!
- Top with a small pile of salmon roe, sprinkle with chives. Serve!
Notes
- Soy sauce - A Japanese soy sauce is best but don't go buy one especially if you've already got light soy or another all-purpose soy sauce. Just don't use dark soy sauce, too intense, it will ruin the sauce.
- Rice vinegar - Substitute 1 1/2 tbsp apple cider or white wine vinegar (but you'll lose a bit of the Asian flavour, still tasty though!)
- Mirin - Japanese sweet cooking wine that is kind of syrupy, you can get it in the Asian section of regular grocery stores. It really adds complexity into this sauce so highly recommended. Substitute with 1 tsp cooking sake, dry sherry or Chinese cooking wine PLUS 1/2 tsp white sugar. For non alcoholic, substitute with 1/2 tsp white sugar + 1 tsp extra oil + 1/2 tsp extra soy.
- Use toasted sesame oil (brown) not untested (yellow, harder to find in Australia).
- Oysters - Both Sydney Rock (smaller, stronger flavour) and Pacific (fleshier, cleaner flavour) oysters are great. These are the two main varieties here in Australia. Flavour and quality comes down to where they are grown. I love: Tasmanian, Merimbula, Port Stephens, Batemans Bay, Boomer Bay. But there are many more from around Australia that are great I haven't tried or I don't see them here in Sydney!
- Salmon roe - gourmet ingredient! Think of it like giant caviar pearls that pop and flood your mouth with a sweet, savoury "sauce". Chefs love using it. :) Optional - oysters are really tasty even without. Find it at seafood shops, delis and some fresh produce stores (like Harris Farms). 50g is $25 (yes, it's gourmet!). Lumpfish caviar is a cheaper alternative with the same orange colour (~$5) though as its so much smaller, flavour and mouthfeel not the same.
- Serving oysters typically served on bed of ice at restaurants to keep them cold and provide a stable base. Rock salt is an alternative (though have to discard), otherwise, a bed of leafy greens (whatever's cheap at the time eg watercress, kale)
- Make ahead - Dressing can be made the day before. Once assembled, serve immediately.
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5.0
3 reviews
Excellent
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