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

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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.

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