Oysters with Jalapeño Ponzu Shoyu
Oysters with Jalapeño Ponzu Shoyu

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, oysters with jalapeño ponzu shoyu. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Oysters with Jalapeño Ponzu Shoyu is one of the most favored of recent viral meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Oysters with Jalapeño Ponzu Shoyu is something that I have loved my entire life.

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

The ingredients needed to make Oysters with Jalapeño Ponzu Shoyu:
  1. Get 2 dozen fresh, raw oysters in the shell (see notes above re: roasting or grilling)
  2. Take Ponzu Shoyu:
  3. Make ready 1 Tablespoons regular soy sauce
  4. Prepare 1 Tablespoon water
  5. Prepare 1.5-2 Tablespoons fresh squeezed lemon juice (yuzu is the citrus typically used to make ponzu, but I don't have any on hand)
  6. Make ready 1/2 teaspoon lemon zest
  7. Prepare 1 teaspoon sugar
  8. Prepare 1/8-1/4 teaspoon wasabi paste (optional)
  9. Take 1 small jalapeño, minced
  10. Prepare 2 Tablespoons minced shallot (white onion or red onion also work - I used white onion on this day.)
  11. Take 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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