Oysters with mirin and wasabi

Fire up your oysters with a shot of mirin and fierce wasabe. Finely chopped cucumber adds a cool edge to this spicy little concoction. Great as a starter, or for handing round a platter with a difference at a party.

  • 13 mins cooking
  • Serves 2, Makes 6 Piece
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Oysters with mirin and wasabi
  • 12 oysters, on the half shell
  • 2 tablespoon mirin
  • 1 tablespoon chinese rice wine
  • 1 tablespoon soy sauce
  • 1/2 teaspoon wasabi paste
  • 1 green onion, chopped finely
  • 1/4 lebanese cucumber (30g), seeded, chopped finely


Oysters with mirin and wasabi
  • 1
    Remove oysters from shells; wash and dry shells. Return oysters to shells; place, in single layer, on serving platter.
  • 2
    Combine mirin, wine, sauce and wasabi in small saucepan; bring to a boil. Reduce heat; simmer dressing, uncovered, 2 minutes.
  • 3
    Divide warm dressing among oysters; top with combined green onion and cucumber.

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