Simple Way to Prepare Perfect Oysters with Jalapeño Ponzu Shoyu

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, oysters with jalapeño ponzu shoyu. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Oysters with Jalapeño Ponzu Shoyu is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Oysters with Jalapeño Ponzu Shoyu is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have oysters with jalapeño ponzu shoyu using 11 ingredients and 4 steps. Here is how you cook 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. Prepare Ponzu Shoyu:
3. Get 1 Tablespoons regular soy sauce
4. Prepare 1 Tablespoon water
5. 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)
6. Get 1/2 teaspoon lemon zest
7. Make ready 1 teaspoon sugar
8. Make ready 1/8-1/4 teaspoon wasabi paste (optional)
9. Prepare 1 small jalapeño, minced
10. Prepare 2 Tablespoons minced shallot (white onion or red onion also work - I used white onion on this day.)
11. Take 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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