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