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
Ingredients:
- 12 large Pacific Oysters shucked
Vinagirette
- 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
Garnish
- Chives finely chopped
- 3 tablespoons ocean trout roe (we used salmon roe)
Step 1 MIX - 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