How to Make Perfect Oysters with Jalapeño Ponzu Shoyu

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Oysters with Jalapeño Ponzu Shoyu

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We hope you got benefit from reading it, now let’s go back to oysters with jalapeño ponzu shoyu recipe. You can have oysters with jalapeño ponzu shoyu using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Oysters with Jalapeño Ponzu Shoyu:

  1. Prepare 2 dozen of fresh, raw oysters in the shell (see notes above re: roasting or grilling).
  2. Get of Ponzu Shoyu:.
  3. Prepare 1 Tablespoons of regular soy sauce.
  4. Use 1 Tablespoon of water.
  5. Provide 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. Use 1/2 teaspoon of lemon zest.
  7. Take 1 teaspoon of sugar.
  8. Provide 1/8-1/4 teaspoon of wasabi paste (optional).
  9. Get 1 of small jalapeño, minced.
  10. Use 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).

Steps to make Oysters with Jalapeño Ponzu Shoyu:

  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!.

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