Oysters with Jalapeño Ponzu Shoyu
Oysters with Jalapeño Ponzu Shoyu

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, oysters with jalapeño ponzu shoyu. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Oysters with Jalapeño Ponzu Shoyu is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Oysters with Jalapeño Ponzu Shoyu is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook oysters with jalapeño ponzu shoyu using 11 ingredients and 4 steps. Here is how you can achieve 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. Make ready 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. Get 1/2 teaspoon lemon zest
  7. Take 1 teaspoon sugar
  8. Take 1/8-1/4 teaspoon wasabi paste (optional)
  9. Prepare 1 small jalapeño, minced
  10. Take 2 Tablespoons minced shallot (white onion or red onion also work - I used white onion on this day.)
  11. Make ready 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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