Easiest Way to Make Delicious Oysters with Jalapeño Ponzu Shoyu

Oysters with Jalapeño Ponzu Shoyu.

Oysters with Jalapeño Ponzu Shoyu You can cook 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. Prepare 2 dozen of fresh, raw oysters in the shell (see notes above re: roasting or grilling).
  2. You need of Ponzu Shoyu:.
  3. It’s 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. Prepare 1/2 teaspoon of lemon zest.
  7. It’s 1 teaspoon of sugar.
  8. It’s 1/8-1/4 teaspoon of wasabi paste (optional).
  9. You need 1 of small jalapeño, minced.
  10. It’s 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 step by step

  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!.

Leave a Comment