A beautiful, elegant way to serve oysters thats dead easy to make at home!
While Asian style oysters are everywhere these days, the Tetsuya one remains as a stand-out.
Luckily for me, the recipe is included in hiscookbookand its really easy to make at home.
Japanese dressing for Tetsuya’s oysters
What you need
Heres what you better make the dressing.
Tetsuya might have a meltdown with some of the substitution options Ive suggesting!
Japanese soy sauce Japanese soy sauce is preferred (I use Kikkoman).
But dont go buy one especially if youve already got light soy or another all-purpose soy sauce.
Just dont use dark soy sauce, too intense, it will ruin the sauce.
Rice vinegarAn Asian vinegar made from rice.
Japanese dressing for Tetsuya’s oysters
It really adds complexity into this sauce so highly recommended.
Substitutewith cooking sake, dry sherry orChinese cooking wineextra sugar.
For non alcoholic, substitute with sugar, extra oil and soy (quantities in recipe notes).
Sesame oil For a hint of lovely sesame flavour.
Ginger Fresh is the only way here!
Oil Use a neutral flavoured oil like grapeseed or vegetable oil.
Salmon roe – optional
Dont use olive oil or coconut oil, it will add too much flavour!
Sugar To balance out the flavour.
Chefs love it because it looks great and tastes great.
Youll only need about 20g (1 heaped tablespoon) for 12 oysters.
Find it at fish mongers, some delis and fresh produce stores.
Spoon onto oysters, top with salmon roe and chives, if using.
No video today, because its such a straightforward recipe.
Also, truthfully, Im caught up in the throes of last-minute Christmas madness!
For the other 2 oyster recipes I shared today, headhere.
Prevent screen from sleeping
Love to know what you think if you try this recipe!
you might have ONE.
