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Categories:Viewed: 76 - Published at: 4 years ago
Ingredients
- 1/4 cup unseasoned rice wine vinegar
- 1 1/2 teaspoons finely minced shallot
- 1 1/2 teaspoons finely minced fresh ginger
- 1/2 teaspoon sugar
- 1/2 teaspoon soy sauce
- 2 dozen Hog Island Sweetwater oysters or other fresh oysters
- 1/2 cup peeled and finely diced Armenian or English (hothouse) cucumber
- 1 ounce (about 2 tablespoons) wasabi-flavored tobiko (flying fish roe)
Method
- For the mignonette: In a small bowl, whisk together the vinegar, shallot, ginger, sugar, and soy sauce until the sugar dissolves.
- Cover and refrigerate for at least 2 hours.
- Shuck the oysters and place them, on the half shell, on crushed ice.
- Top each oyster with about 1 teaspoon of the diced cucumber.
- Whisk the mignonette, then spoon about 1/2 teaspoon over each oyster.
- Top with a small spoonful of tobiko and serve immediately.
