Oysters with Jalapeño Ponzu Shoyu
Oysters with Jalapeño Ponzu Shoyu

Hey everyone, it is Drew, welcome to my recipe page. 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 will make it a little bit unique. This will be really delicious.

Oysters with Jalapeño Ponzu Shoyu is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Oysters with Jalapeño Ponzu Shoyu is something which I have loved my whole life.

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

The ingredients needed to make Oysters with Jalapeño Ponzu Shoyu:
  1. Prepare 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. Make ready 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. Take 1/2 teaspoon lemon zest
  7. Make ready 1 teaspoon sugar
  8. Take 1/8-1/4 teaspoon wasabi paste (optional)
  9. Get 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. Prepare optional: masago (that little orange caviar you often find on California Rolls)
Instructions 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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