Asian oysters in teriyaki dressing
Raw oysters in a Japanese inspired dressing made of teriyaki marinade, sesame oil and crispy shallot.
Preparation
Step 1
6 fresh raw oysters
Open oysters with oyster knife or ask your fishmonger to do so. Be very careful and watch your hand.
Step 2
2 tbsp Kikkoman Teriyaki Marinade – 1 tbsp rice vinegar – 1 tbsp honey – ¼ tsp Kikkoman Toasted Sesame Oil – ½ shallot – ½ tsp minced garlic – 1 tsp pickled ginger
Mix teriyaki marinade, rice vinegar, honey and oil. Then chop shallot and ginger as finely as you can and add along with the minced garlic. Mix well and the dressing is ready.
Step 3
2 big shallots – 500 ml cooking oil – 2 pinch of salt
Slice shallots evenly and place on a paper towel. Sprinkle with two pinches of salt and let it rest for 10-15 minutes so that salt take out the moisture out of the shallots. Preheat the oil in a pot or wok for frying. Put the shallots into the oil and fry until golden brown. Then remove from the oil, drain on a dry paper towel and sprinkle with salt.
Step 4
Serve oysters with 1 or 2 tsp of dressing and a sprinkling of crispy shallots.
Recipe-ID: 1160
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6 fresh raw oysters
Open oysters with oyster knife or ask your fishmonger to do so. Be very careful and watch your hand.
2 tbsp Kikkoman Teriyaki Marinade – 1 tbsp rice vinegar – 1 tbsp honey – ¼ tsp Kikkoman Toasted Sesame Oil – ½ shallot – ½ tsp minced garlic – 1 tsp pickled ginger
Mix teriyaki marinade, rice vinegar, honey and oil. Then chop shallot and ginger as finely as you can and add along with the minced garlic. Mix well and the dressing is ready.
2 big shallots – 500 ml cooking oil – 2 pinch of salt
Slice shallots evenly and place on a paper towel. Sprinkle with two pinches of salt and let it rest for 10-15 minutes so that salt take out the moisture out of the shallots. Preheat the oil in a pot or wok for frying. Put the shallots into the oil and fry until golden brown. Then remove from the oil, drain on a dry paper towel and sprinkle with salt.
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