Japanese-style Oysters
Summary Not available
- 12 Oyster
- 1 tablespoon sugar
- 6 Sake
- 2 wine vinegar
- 4 ginger
- Nigella seeds
- Sesame seeds
Place the sugar, sake and vinegar in a small pan and heat gently to dissolve the sugar
Remove from the heat
Leave to cool
Steam the oysters in a little water for 8-10 minutes over a medium heat until the oysters start to open
Using a cloth to protect your hands, ease the shells open
Take a knife and loosen the flesh from the shell, leaving the oyster meat in the deeper half of each shell
Discard the upper shell
Spoon the sake dressing over the oysters
Garnish with the ginger slices and seeds and serve immediately
No extra notes