oysters with jalapeno ponzu shoyu recipe main photo

Tasty Food Oysters with JalapeƱo Ponzu Shoyu

So Yummy Oysters with JalapeƱo Ponzu Shoyu no doubt is one of my favorite food. This is my secret recipe to make Oysters with JalapeƱo Ponzu Shoyu for my son. Here is how you cook that. Ingredients of Oysters with JalapeƱo Ponzu Shoyu. Oysters with JalapeƱo Ponzu Shoyu Hubs and I LOVE oysters, and this is one of our favorite preparations.

Oysters with JalapeƱo Ponzu Shoyu

So Tasty Oysters with JalapeƱo Ponzu Shoyu

On the day I took these pics, we had those ginormous West Coast oysters that you have to roast or grill to open unless you like to maim your hands trying to shuck them, but this JalapeƱo Ponzu Shoyu makes a delicious alternat. Once the oysters are open, you can cover and refrigerate for consumption later that same day. Once the oysters have been opened, the ponzu sauce should be cool by now. You can simply cook Oysters with JalapeƱo Ponzu Shoyu in 11 ingredients and 4 steps. Here is cooking guidance how you can easily cook that.

Ingredients

1 Take 2 dozen of fresh, raw oysters in the shell (see notes above re: roasting or grilling).
2 Prepare of Ponzu Shoyu:.
3 You need 1 Tablespoons of regular soy sauce.
4 Prepare 1 Tablespoon of water.
5 About 1.5-2 Tablespoons of fresh squeezed lemon juice (yuzu is the citrus typically used to make ponzu, but I don't have any on hand).
6 Prepare 1/2 teaspoon of lemon zest.
7 About 1 teaspoon of sugar.
8 It’s 1/8-1/4 teaspoon of wasabi paste (optional).
9 Take 1 of small jalapeƱo, minced.
10 It’s 2 Tablespoons of minced shallot (white onion or red onion also work – I used white onion on this day.).
11 You need of optional: masago (that little orange caviar you often find on California Rolls).

You can strain out the bonito flakes and top each oyster with about a teaspoon of sauce. Spice it up if you like with a thin slice of jalapeno. Oysters with JalapeƱo Ponzu Shoyu Hubs and I LOVE oysters, and this is one of our favorite preparations. On the day I took these pics, we had those ginormous West Coast oysters that you have to roast or grill to open unless you like to maim your hands trying to shuck them, but this JalapeƱo Ponzu Shoyu makes a delicious alternat.

Cooking Step by Step

Step 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…).
Step 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..
Step 3 I also like to add a little finely chopped cilantro on top and lemon wedges on the side..
Step 4 A chilled bottle of bubbly on the side, and you're good to go. Enjoy!.

Oysters with JalapeƱo Ponzu Shoyu Hubs and I LOVE oysters, and this is one of our favorite preparations. On the day I took these pics, we had those ginormous West Coast oysters that you have to roast or grill to open unless you like to maim your hands trying to shuck them, but this JalapeƱo Ponzu Shoyu makes a delicious alternat. However, these days when most of Japanese recipes refer "Ponzu", it usually means Ponzu Shoyu (shoyu means soy sauce in Japanese) which contains a mix of ponzu (= citrus), soy sauce, sugar or mirin, and dashi. Enjoy making this all-purpose Japanese citrus sauce at home! A classic Japanese condiment, Ponzu Sauce is a citrus based sauce with tart-tangy flavor similar to a vinaigrette.

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