Oysters with ginger Japanese dressing
Serves 4
Easy
Total time:
This would make a special light but flavoursome starter for a Christmas meal. Salmon roe is available in fishmongers and supermarkets, or look for tobiko (smaller eggs) in Japanese shops and from japancentre.com
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- 1cm piece gingerfinely grated
- 2 spring onionsfinely shredded
- 1 tbsp Japanese soy sauce
- 1 tbsp Japanese rice vinegar
- 1 tsp golden caster sugar
- 24 oystersfreshly shucked
- 50g salmon roe or tobiko
Nutrition: per serving
- kcal60
- fat1.6g
- carbs1.7g
- fibre0.1g
- protein9.5g
- salt1.5g
Method
step 1
Put the ginger and most of the spring onion in a bowl, then add the soy sauce, rice vinegar and sugar and leave for 5 minutes.
step 2
Arrange the oysters on a platter of ice. Put some dressing and some more shredded spring onion in each. Divide the roe between them.
