Oysters with soy, sake and pickled ginger dressing
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.