Tetsuya's Oysters with Rice Wine Vinaigrette

If you're lucky enough to visit Tetsuyas like I did for my birthday several years ago, unless you've access to a trust fund or a fabulous business expense account, visits are few and far between. In order to relive some of those heavenly taste sensations, a few years ago Tetsuya brought out a cookbook called aptly "Tetsuya" ($55 hardcover) that has recipes for all of his famous dishes (yes including the Confit of Petuna Ocean Trout!). This oyster dish (considered an extra course for an extra cost) was a favourite of mine for many reasons: I love Pacific Oysters and I love Ocean Trout and Salmon Roe.

Its easy enough and can be done ahead of time enough to serve at a dinner party and can make the most unaccomplished non cook an instant chef. In fact my husband who cooks on average once every two years made this without a fuss. I don't know how this compares to his prepackaged Tetsuyas for Oysters Vinaigrette ($11.95 from David Jones), its probably the same thing from the ingredients list but if you feel like making this yourself, its a cinch to do. What is pleasantly surprising to me is the relative simplicity of the dishes in his cookbook, I suppose in order to showcase the freshness of the ingredients. There are also plenty of beautiful photographs, food porn if ever I saw some.

I could happily eat this every day of my life although it goes without saying that its best enjoyed on a sunny Sydney day on a sunny balcony where we had this.

Tetsuyas Oysters with Rice Wine Vinaigrette

Tetsuya's Oysters with Rice Wine Vinaigrette

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The vinaigrette can be adapted for any number of oysters and can be made ahead of time and kept in the refrigerator. Infuse 10cm konbu in a bottle of 750ml rice wine vinegar for added flavour


  • 12 large Pacific Oysters shucked


  • 1 teaspoon finely grated ginger

  • 4 tablespoons rice wine vinegar

  • 1 teaspoons castor sugar

  • 1 teaspoon soy sauce

  • 6 tablespoons grapeseed oil

  • 2 tablesoons olive oil

  • 1/2 tablespoon lemon juice


  • Chives finely chopped

  • 3 tablespoons ocean trout roe (we used salmon roe)

To make the vinaigrette, whisk together all the ingredients in a bowl or jar. Place some sea salt on the base of a serving plate. Put the oysters on top and spoon over the vinaigrette.

Sprinkle the oysters with chives and ocean trout roe

From Tetsuya by Tetsuya Wakuda

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