How to Cook Perfect Oysters with Jalapeño Ponzu Shoyu

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. Oysters with Jalapeño Ponzu Shoyu Hubs and I LOVE oysters, and this is one of our favorite preparations.

Oysters with Jalapeño Ponzu Shoyu 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. 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 cook Oysters with Jalapeño Ponzu Shoyu using 11 ingredients and 4 steps. Here is how you cook 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. It’s of Ponzu Shoyu:.
  3. You need 1 Tablespoons of regular soy sauce.
  4. You need 1 Tablespoon of water.
  5. It’s 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. You need 1/2 teaspoon of lemon zest.
  7. You need 1 teaspoon of sugar.
  8. You need 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. Prepare of optional: masago (that little orange caviar you often find on California Rolls).

Once the oysters are open, you can cover and refrigerate for consumption later that same day. Once the oysters have been opened, the ponzu sauce should be cool by now. You can strain out the bonito flakes and top each oyster with about a teaspoon of sauce. Spice it up if you like with a thin slice of jalapeno.

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!.

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. At the pairing event I attended at Whole Foods Pearl, they let me try a few different types of oysters with a few different simple preparations. You can see the pairings below – the number of the wine and the oyster is a pairing I tried. Sprinkle the chives over the Maui Onion Salsa.

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