Tetsuya's Oysters with Rice Wine Vinaigrette


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

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Tetsuya's Oysters with Rice Wine Vinaigrette

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