Ivan's Oysters

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 24 oysters
LEVEL: Intermediate

ingredients

  • 2 teaspoons mirin
  • 2 tablespoons minced leek, pale green portion only
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Directions

Reserve the oysters refrigerated until ready to open. Make the sauce by stirring together the vinegar, soy sauce, mirin, and leek. Open the oysters and arrange on a platter. Spoon about half a teaspoon of the sauce onto each oyster, and serve immediately.

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  • on May 22, 2011

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    Being an oyster purist, I rarely have them with anything other than a bit of vinegar and black pepper. I happened to realize I had the ingredients for this on hand, and gave it a shot - it's now my favorite way to eat a raw oyster. You may want adjust the amount of soy sauce, depending on the type of oysters you're eating. The Quebec oysters we were eating were plenty salty on their own.

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