Oysters Osaka

"An Australian cup is 250ml and a tablespoon is 20ml."
 
Download
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Peter J photo by Peter J
Ready In:
15mins
Ingredients:
7
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Combine mirin, vinegar, juice, wasabi and chilli in a small jug. Stir well.
  • Remove oysters from shells, reserve shells.
  • Drain oysters on absorbent paper, wash and dry shells.
  • Return oysters to shells, sit on a bed of sea salt on serving platter.
  • Divide dressing over oysters.
  • Serve cold.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This oyster topping was really good, the ingredients were not over powering each other and it was so easy to prepare. Thanks Jewelies for posting
     
  2. Mmmm I really enjoyed this! I didn't have fresh thai chile so used dried ones but included the seeds.
     
Advertisement

RECIPE SUBMITTED BY

Gold Coast Australia
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes