Oysters with Jalapeño Ponzu Shoyu

Source : Mix All Ingredients In A Small Bowl And Stir Or Whisk Until The Sugar And Wasabi Are Dissolved This Stuff Is Also Delicious With Beef Or Fish Tataki ...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Shinae

at : November 2, 2026

Step:

Mix all ingredients in a small bowl and stir or whisk until the sugar and wasabi are dissolved. (This stuff is also delicious with beef or fish tataki, and as a dip for grilled King Trumpet or Oyster mushrooms, btw...)
If you have access to it, a tiny dollop of masago (that tiny orange caviar you get on your sushi) is a wonderful textural addition.
I also like to add a little finely chopped cilantro on top and lemon wedges on the side.
A chilled bottle of bubbly on the side, and you're good to go. Enjoy!

Ingredients

2 dozen fresh, raw oysters in the shell (see notes above re: roasting or grilling)
Ponzu Shoyu:
1 Tablespoons regular soy sauce
1 Tablespoon water
1.5-2 Tablespoons fresh squeezed lemon juice (yuzu is the citrus typically used to make ponzu, but I don't have any on hand)
1/2 teaspoon lemon zest
1 teaspoon sugar
1/8-1/4 teaspoon wasabi paste (optional)
1 small jalapeño, minced
2 Tablespoons minced shallot (white onion or red onion also work - I used white onion on this day.)
optional: masago (that little orange caviar you often find on California Rolls)