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Japanese Dressing For Oysters

Japanese Dressing For Oysters

Catalina T
This delicate and beautifully balanced Japanese Dressing For Oysters is from Tetsuya. Reward yourself with some easy fine dining at home
4.67 from 9 votes
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Appetiser
Cuisine Japanese
Servings 12 Oysters
Calories 86 kcal

Ingredients
 
 

  • 12 Pacific Oysters in shell (raw, cleaned and opened) (NOTE 1)
  • 2 tbsp ocean trout roe (or salmon) (NOTE 2)
  • 2 tsp chives (finely chopped)

FOR THE VINAIGRETTE

  • ½ tsp finely grated ginger
  • 2 tbsp rice wine vinegar (NOTE 3)
  • ½ tsp caster sugar (NOTE 4)
  • ½ tsp soy sauce (NOTE 5)
  • 3 tbsp grapeseed oil (NOTE 6)
  • 1 tbsp extra virgin olive oil
  • 1 tsp fresh lemon juice

Instructions
 

  • If the oysters came on a tray, leave them on it. This will help the oysters sit upright when adding the toppings. You can also stand the oysters on top of some rock salt.
    making the dressing
  • In a small bowl add in all the vinaigrette ingredients together and mix well. Give the vinaigrette a quick stir before spooning a tablespoon on top of each oyster.
    making the dressing
  • Finish by adding half a teaspoon of roe on each oyster and sprinkle on some chives. Serve and enjoy immediately.
    Japanese dressing oysters

Notes

(NOTE 1) Oysters - Tetsuya uses Pacific oysters, these oysters were originally from Japan and the Pacific coast of Asia, it's now farmed around the world. Pacific oysters are quite large and meaty, with a mild taste of the sea. If you can't get your hands on Pacific oysters, don't worry as any variety of oysters would work as long as it's large, raw and super fresh.
(NOTE 2) Fish roe - Tetsuya uses ocean trout roe, which is hard to find here. I had to settle with salmon roe which was easily found at my local fish market. Salmon roe is milder in taste but works perfectly as a substitute in this recipe.
(NOTE 3) Rice wine vinegar is mild tasting and not as harsh as red or white vinegar. You can pick up a bottle at the International section of the supermarket or at an Asian grocery store.
(NOTE 4) Caster sugar is also called ‘superfine sugar’ or ‘baker’s sugar’. It has a finer consistency than white or granulated sugar but it's not the same as powdered sugar (also known as confectionary or icing sugar)
(NOTE 5) Soy sauce - Use light or regular soy sauce but avoid the dark or sweet soy sauce varieties.
(NOTE 6) Grapeseed oil is from grape seeds, it has a super clean and neutral taste with a high smoke point. If you don't have grapeseed oil and don't wish to go out and buy one, you can use mild olive oil, canola or any flavourless oil.
A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.

Nutrition

Serving: 1oysterCalories: 86kcalCarbohydrates: 1gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 17mgPotassium: 9mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 2mgIron: 1mg