How to Cook Tasty Oysters with Jalapeño Ponzu Shoyu

Oysters with Jalapeño Ponzu Shoyu. Hubs and I LOVE oysters, and this is one of our favorite preparations. On the day I took these pics, we had those ginormous West Coast oysters that you have to roast or grill to open unless you like to maim your hands trying to shuck them, but this Jalapeño Ponzu Shoyu makes a delicious alternative mignonette to your raw oysters, too. Once the oysters are open, you can cover and refrigerate for consumption later that same day.

Oysters with Jalapeño Ponzu Shoyu Spice it up if you like with a thin slice of jalapeno. Oysters with Jalapeño Ponzu Shoyu Hubs and I LOVE oysters, and this is one of our favorite preparations. On the day I took these pics, we had those ginormous West Coast oysters that you have to roast or grill to open unless you like to maim your hands trying to shuck them, but this Jalapeño Ponzu Shoyu makes a delicious alternat. You can have Oysters with Jalapeño Ponzu Shoyu using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Oysters with Jalapeño Ponzu Shoyu

  1. It’s 2 dozen of fresh, raw oysters in the shell (see notes above re: roasting or grilling).
  2. Prepare of Ponzu Shoyu:.
  3. You need 1 Tablespoons of regular soy sauce.
  4. It’s 1 Tablespoon of water.
  5. Prepare 1.5-2 Tablespoons of fresh squeezed lemon juice (yuzu is the citrus typically used to make ponzu, but I don't have any on hand).
  6. It’s 1/2 teaspoon of lemon zest.
  7. It’s 1 teaspoon of sugar.
  8. Prepare 1/8-1/4 teaspoon of wasabi paste (optional).
  9. It’s 1 of small jalapeño, minced.
  10. Prepare 2 Tablespoons of minced shallot (white onion or red onion also work – I used white onion on this day.).
  11. You need of optional: masago (that little orange caviar you often find on California Rolls).

Oysters with Jalapeño Ponzu Shoyu Hubs and I LOVE oysters, and this is one of our favorite preparations. On the day I took these pics, we had those ginormous West Coast oysters that you have to roast or grill to open unless you like to maim your hands trying to shuck them, but this Jalapeño Ponzu Shoyu makes a delicious alternat. Using a slotted spoon, transfer the oysters to paper towels to drain the excess oil. Place the fried oysters atop the prepared oyster shells on the rock salt.

Oysters with Jalapeño Ponzu Shoyu instructions

  1. Mix all ingredients in a small bowl and stir or whisk until the sugar and wasabi are dissolved. (This stuff is also delicious with beef or fish tataki, and as a dip for grilled King Trumpet or Oyster mushrooms, btw…).
  2. If you have access to it, a tiny dollop of masago (that tiny orange caviar you get on your sushi) is a wonderful textural addition..
  3. I also like to add a little finely chopped cilantro on top and lemon wedges on the side..
  4. A chilled bottle of bubbly on the side, and you're good to go. Enjoy!.

Garnish the oysters with some salmon roe. Serve with the ponzu sauce for dipping. Best Thing We Ate This Week: Tsarskaya oyster with jalapeno pepper-infused ponzu at Esquina. Oysters with Jalapeño Ponzu Shoyu fresh, raw oysters in the shell (see notes above re: roasting or grilling) • Ponzu Shoyu: • regular soy sauce • water • fresh squeezed lemon juice (yuzu is the citrus typically used to make ponzu, but I don't have any on hand) • lemon zest • sugar • wasabi paste (optional) Scrub oysters with a brush under cold running water to remove every bit of dirt. Place in a saucepan, add about ½ cup warm water, cover, and place over medium-high heat.

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