Add something special to a classic oyster with this simple Asian dressing.
INGREDIENTS:
½ tablespoon mirin
½ tablespoon rice bran oil
1 teaspoon Japanese soy sauce
1 teaspoon finely grated ginger, squeezed to extract juice
Juice and zest of 1 lime
Rock salt
12 freshly shucked Pacific oysters
METHOD:
Combine mirin, oil, soy sauce, lime juice and zest, and ginger juice.
Arrange rock salt on a platter and place oysters on top.
Top oysters with dressing and serve.
NOTES:
Mirin is a sweet Japanese fortified rice wine used for cooking. True mirin (labelled ‘hon mirin’) contains alcohol, so what is available in supermarkets and Asian grocery stores, and normally used, is non-alcoholic ‘mirin seasoning’.
Rice bran oil is a neutral-flavoured oil extracted from rice, use grapeseed oil if you prefer.
ALTERNATIVE SPECIES:
Native Oyster, Sydney Rock Oyster, steamed Saucer Scallop.