Oysters With Seaweed And Cucumber Mignonette
Published March 11, 1997
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons hijiki seaweed
3 ounces rice wine vinegar
2 ounces sake
1 ounce mirin (cooking sake)
1 tablespoon fresh ginger, peeled and minced
½ teaspoon freshly cracked pepper
2 tablespoons cucumber, peeled and minced
24 oysters
3 tablespoons wasabi-cured flying fish roe (optional)
Nutritional analysis per serving (4 servings)
17 grams carbs; 189 milligrams cholesterol; 294 calories; 1 gram monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 330 milligrams sodium; 31 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the hijiki in warm water for 30 minutes or until it is soft. Drain and chop coarsely. Mix it with the vinegar, sake, mirin, ginger and pepper. Refrigerate for 20 minutes, or until ready to serve.
- Step 2
Shuck the oysters and arrange them on ice on four plates. Add the cucumber to the sauce. Top the oysters with the sauce and a small dollop of flying fish roe.
Mr. Steelman, executive chef at the Water Club, says he prefers to use kumamoto oysters for this dish. They are small and buttery, with a light brine.
Private Notes
Comments
Didn’t want to buy sake so didn’t add, but thought this really tasty and a great compliment to my oysters.