Best Cucumber And Ginger Mignonette Recipes

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HOG ISLAND OYSTERS WITH GINGER MIGNONETTE, CUCUMBER, AND WASABI TOBIKO



Hog Island Oysters with Ginger Mignonette, Cucumber, and Wasabi Tobiko image

Categories     Sauce     Ginger     Wasabi     Oyster     Cucumber

Yield serves 8

Number Of Ingredients 9

MIGNONETTE
1/4 cup unseasoned rice wine vinegar
1 1/2 teaspoons finely minced shallot
1 1/2 teaspoons finely minced fresh ginger
1/2 teaspoon sugar
1/2 teaspoon soy sauce
2 dozen Hog Island Sweetwater oysters or other fresh oysters
1/2 cup peeled and finely diced Armenian or English (hothouse) cucumber
1 ounce (about 2 tablespoons) wasabi-flavored tobiko (flying fish roe)

Steps:

  • For the mignonette: In a small bowl, whisk together the vinegar, shallot, ginger, sugar, and soy sauce until the sugar dissolves. Cover and refrigerate for at least 2 hours.
  • Shuck the oysters and place them, on the half shell, on crushed ice. Top each oyster with about 1 teaspoon of the diced cucumber. Whisk the mignonette, then spoon about 1/2 teaspoon over each oyster. Top with a small spoonful of tobiko and serve immediately.

CUCUMBER AND GINGER MIGNONETTE



Cucumber and Ginger Mignonette image

Provided by Food Network

Categories     condiment

Time 14m

Yield 3 cups

Number Of Ingredients 3

6 tablespoons pickled ginger
2 cups rice wine vinegar
2 cucumbers

Steps:

  • Finely mince the pickled ginger and add it to the vinegar along with any juice.
  • Peel the cucumbers and slice them lengthwise into quarters. Remove the seeds.
  • Using a cheese grater over a plate, grate the cucumber quarters into fine mince, being sure to save the juice. Add the grated cucumber and juice to the vinegar mixture.
  • Chill and serve ice cold with your favorite oysters.

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