JAPANESE OYSTERS

Simple, fresh and sumptuous oysters, with the very best oysters you really don't need any other ingredient, but I do sometimes like to add a tease of other flavours to enhance the taste and smell of the ocean, I am always drawn to the orient and the land of the rising sun with their great simply light ingredients and dressings, these are perfect for oysters.

Prep Time 30 minutes / Equipment Oyster Knife

Ingredients

(serves 2)

1 serving bowl full of crushed ice

12 fresh oysters shucked, juices kept

1 spring onion finely sliced

1 red chilli finely sliced

2 chives finely chopped

1 tsp light soy sauce

1 tbsp rice wine vinegar

1 tsp mirin

2 drops of sesame oil

To shuck your oysters, place the oyster in a tea towel in your hand and using a oyster knife place the tip in the pointed end of the oyster, just ease the knife in and then twist the knife up this will lever the shell open, then slide the oyster knife along the opened gap all the way round, when you get to the other side you may need to twist the knife again just to life the lid completely off.  

Try not to lose any of the precious juices, using your knife, slide it under the oyster and gently prize the oyster off its foot that attaches it to the bottom of the shell, place on your bowl of ice in a decorative pattern.

Mix the soy, rice wine vinegar, mirin and sesame oil and drizzle a little over each oyster, finish by sprinkling each oyster with a little of the spring onion, chives and red chilli.  Eat immediately.