Seems I’ve gone a bid mad over molluscs this Easter weekend, indulging in more than my fair share of clams and oysters bought during an accidental food spree at Borough Market on Good Friday. When it comes to dressing oysters, I’m a sucker for the sharp and fiery hit of traditional lemon juice and tabasco, but this time wanted to give something else a go. After picking up some bottled Yuzu juice (a type of Japanese lime) from the Japan Centre recently, I figured that the citrus flavours of a Ponzu style drizzle could work quite well.
Alas it did, and now I have to share the recipe with you (which is adapted from the Ponzu Dressing in Hashi Cooking, this time with less soy sauce added as the oyster is salty already).
Half of our oysters had a drizzle of Ponzu dressing, the other half lemon & tabasco. We compared side by side and I have to say that for me, the Ponzu came out tops (however the other half preferred the lemon & tabasco). I found the taste of the oyster came through more with the Ponzu, as the Yuzu lime has a far more subtle acidity, and the soy saltiness complimented the natural saltiness of the oyster well. I also found that with the lemon & tabasco dressing, the lasting flavour is of tabasco rather than oyster.
Give it a try, I’d be pleased to know what you think!Ingredients 2 tbsp Yuzu lime juice 1/2 tbsp rice vinegar 1/2 tbsp mirin 1 tbsp soy sauce 1 tsp caster sugar 1/2 tsp instant dashi powder Method
Add all the ingredients to a small saucepan and simmer on a low heat until the sugar has dissolved. Take of the heat and allow to cool. Shuck the oysters – I poured some of the juice from each oyster into the Ponzu Dressing. Mix again, and pour a little over each oyster.
Slurp & Go!
Aw shucks…..gone so quickly!