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Before you jump to Oysters with Jalapeño Ponzu Shoyu recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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As you can see, it is easy to start to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to oysters with jalapeño ponzu shoyu recipe. To make oysters with jalapeño ponzu shoyu you only need 11 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Oysters with Jalapeño Ponzu Shoyu:
- Prepare 2 dozen fresh, raw oysters in the shell (see notes above re: roasting or grilling)
- Provide Ponzu Shoyu:
- Get 1 Tablespoons regular soy sauce
- You need 1 Tablespoon water
- Take 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)
- Get 1/2 teaspoon lemon zest
- Use 1 teaspoon sugar
- Get 1/8-1/4 teaspoon wasabi paste (optional)
- Use 1 small jalapeño, minced
- Provide 2 Tablespoons minced shallot (white onion or red onion also work - I used white onion on this day.)
- Prepare optional: masago (that little orange caviar you often find on California Rolls)
Steps to make Oysters with Jalapeño Ponzu Shoyu:
- 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…)
- 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.
- I also like to add a little finely chopped cilantro on top and lemon wedges on the side.
- A chilled bottle of bubbly on the side, and you're good to go. Enjoy!
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