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