Oysters with soy, sake and pickled ginger dressing
The three Japanese flavours make these oysters simply irresistible.
1 individual, finely chopped
Sake or Japanese rice wine
40 ml, (2tbs)
Reduced salt soy sauce
20 g, thinly sliced
- Place the eschalot, sake, soy sauce, sugar, ginger and oil in a small bowl. Stir until sugar dissolves.
- Spoon the dressing over 8 of the oysters. Serve topped with pickled ginger.