Oysters With Seaweed And Cucumber Mignonette
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons hijiki seaweed
- 3ounces rice wine vinegar
- 2ounces sake
- 1ounce mirin (cooking sake)
- 1tablespoon fresh ginger, peeled and minced
- ½teaspoon freshly cracked pepper
- 2tablespoons cucumber, peeled and minced
- 24oysters
- 3tablespoons wasabi-cured flying fish roe (optional)
Nutritional analysis per serving (4 servings)
294 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 31 grams protein; 330 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the hijiki in warm water for 30 minutes or until it is soft. Drain and chop coarsely. Mix it with the vinegar, sake, mirin, ginger and pepper. Refrigerate for 20 minutes, or until ready to serve.
- Step 2
Shuck the oysters and arrange them on ice on four plates. Add the cucumber to the sauce. Top the oysters with the sauce and a small dollop of flying fish roe.
- Mr. Steelman, executive chef at the Water Club, says he prefers to use kumamoto oysters for this dish. They are small and buttery, with a light brine.
Private Notes
Comments
Didn’t want to buy sake so didn’t add, but thought this really tasty and a great compliment to my oysters.