How to Prepare Perfect Oysters with Jalapeño Ponzu Shoyu

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Oysters with Jalapeño Ponzu Shoyu.

Oysters with Jalapeño Ponzu Shoyu - Laurie G Edwards

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, oysters with jalapeño ponzu shoyu. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Recipe of Ultimate Oysters with Jalapeño Ponzu Shoyu

Oysters with Jalapeño Ponzu Shoyu is one of the most favored of current trending meals on earth. It's easy, it is quick, it tastes delicious. It's enjoyed by millions every day. They are fine and they look wonderful. Oysters with Jalapeño Ponzu Shoyu is something which I've loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have oysters with jalapeño ponzu shoyu using 11 ingredients and 4 steps. Here is how you can achieve that.

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. Make ready of Ponzu Shoyu:.
  3. Get 1 Tablespoons of regular soy sauce.
  4. Take 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. Prepare 1 teaspoon of sugar.
  8. Take 1/8-1/4 teaspoon of wasabi paste (optional).
  9. Get 1 of small jalapeño, minced.
  10. Make ready 2 Tablespoons of minced shallot (white onion or red onion also work - I used white onion on this day.).
  11. Get 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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