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To make an unforgettable Oysters with Jalapeño Ponzu Shoyu, below are the materials needed:
- You need 2 dozen of fresh, raw oysters in the shell (see notes above re: roasting or grilling).
- Prepare of Ponzu Shoyu:.
- You need 1 Tablespoons of regular soy sauce.
- Prepare 1 Tablespoon of water.
- Provide 1.5-2 Tablespoons of fresh squeezed lemon juice (yuzu is the citrus typically used to make ponzu, but I don't have any on hand).
- You need 1/2 teaspoon of lemon zest.
- You need 1 teaspoon of sugar.
- You need 1/8-1/4 teaspoon of wasabi paste (optional).
- Prepare 1 of small jalapeño, minced.
- Provide 2 Tablespoons of minced shallot (white onion or red onion also work - I used white onion on this day.).
- Use of optional: masago (that little orange caviar you often find on California Rolls).
After preparing the materials, next you are good to make your appetizing Oysters with Jalapeño Ponzu Shoyu by following the procedures below:
- Mix all ingredients in a small bowl and stir or whisk until the sugar and wasabi are dissolved. (This stuff is also delicious with beef or fish tataki, and as a dip for grilled King Trumpet or Oyster mushrooms, btw...).
- If you have access to it, a tiny dollop of masago (that tiny orange caviar you get on your sushi) is a wonderful textural addition..
- I also like to add a little finely chopped cilantro on top and lemon wedges on the side..
- A chilled bottle of bubbly on the side, and you're good to go. Enjoy!.
Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Absolutely delicious. #oystersashimi…» Ponzu & Lemon Thyme. Ponzu is an amazing little Japanese ingredient. It's basically soy sauce with a citrus zing and a little dashi stock for flavour.
Recipe : Oysters with Jalapeño Ponzu Shoyu
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