Raw Oyster Recipes

Tosazu is a light ese dressing made of vinegar, soy sauce, mirin and bonito dashi stock. It is a delicious way to enjoy fresh oysters. Try three different toppings on Oysters with Tosazu Dressing.

I love fresh oysters. In Australia, it is quite common to buy shucked oysters from a fish shop and serve them straight to the table with lemon wedges. What a simple way to enjoy oysters!

But today, I will show you a very light dressing that goes perfectly well with fresh oysters without overpowering the flavours of the oysters.

Our Best Oyster Recipes

The recipe in ese Dressings indicates 4-5 dashi stock portions for the same portion of other ingredients. But for today’s dish, a reduced amount of dashi is better suited as the juice from the oyster makes the dressing thinner.

Oysters often come with cracked shell pieces unless they were shucked skilfully. It is not in the ese culture to serve food with inedible broken shell pieces.

There are a few different methods of cleaning raw oysters – rinse with grated daikon, rinse with cornflour/corn starch, rinse with salt.

Rock Oysters With Finger Lime Dressing

If my kids read this section, I know they will roll their eyes because in Australia people just eat oysters straight from the shell without rinsing. They think that my very ese trait of obsessive cleanliness is in action.

In fact, I eat oysters without cleaning them when we have oysters at my family gatherings, etc (I am becoming an Aussie!). But I just thought it would be good to show you how ese people do it. And if you don’t want to do it, you can omit this.

Oysters served in shells look fresh and appetising. One of the two shells of an oyster is a flat shell and the other side of the shell has a depth that looks like an oval bowl. When adding a dressing to oysters, you will need to use a bowl-shaped shell.

Raw Oysters With Mignonette And Soy Ginger Sauce Recipe

Unfortunately, most of the bowl-shaped oyster shells do not have a flat bottom and they are very difficult to stay on a plate without being tilted to one side. That’s why fresh oysters in shell are served on either crushed ice, a bunch of seaweed, or on salt.

I did not want to waste a large amount of salt and I don’t live close to the sea. So, I used crushed ice and placed the shells on it. Below the ice are the bamboo leaves from my back yard for a decoration.

If your oysters do not come in shells, which is often the case in , then serve them in a small bowl with some green leaves. The photo below is an example of how you can serve oysters with the Luxury Topping in a bowl. Well I forgot to add wakame seaweed but I hope you get the idea.

How To Prepare Fresh Oysters With Shallot Vinaigrette (mignonette)

The toppings need such a small quantity of ingredients that you might worry about ending up with unused ingredients such as perilla leaves and dried wakame seaweed. But don’t forget that I have recipes using these ingredients.

Try Chicken Patties Wrapped in Perilla or Stuffed Sardines with Perilla and Pickled Plum. You could also add them to salad or use them to present grilled fish or sashimi as seen in Saikyo Yaki Fish, Marinated Sashimi Tuna, ese-style Kingfish Tartare (Kingfish Tataki).

P.S. Don’t forget to see the section ‘MEAL IDEAS’ below the recipe card! It gives you a list of dishes that I have already posted and the new recipe in this post that can make up a complete meal. I hope it is of help to you.

Oven Roasted Oysters With Warm Butter Mignonette Recipe

Tosazu is a light ese dressing  made up of vinegar, soy sauce, mirin and bonito dashi stock. It is a delicious way to enjoy fresh oysters. Try three different toppings on Oysters with Tosazu Dressing.

Total Time does not include time required to make Tosazu but even if you make it from scratch, it takes only 5 minutes or so.

1. If you can only buy fresh oysters without shells, you can serve them together in a small bowl (see the photo in post).

Oysters 8 Ways Recipe

2. Please see the recipe in my post ese Dressings and the revise the portion of dashi stock to 3 parts as described in my post.

4. If stems are thick, cut in half lengthwise first, then finely chop them so that the chopped pieces are not too big.

5. I used a NutriBullet to grind the dried wakame seaweed. It worked surprisingly well and the wakame became almost powdery. I initially tried a mortar and pestle, then used a rolling pin to crush the wakame pieces. I even tried to chop them with a knife but neither method worked.

Oyster, Chilli & Ginger

6. ese people do clean oysters before eating. You will be surprised how dark the water gest when you clean them. If you are shucking oysters at home, perhaps you needn’t do this as you know they are clean and you don’t want to lose the oyster juice inside the shell.

7. Nutrition per oyster with authentic topping. Spicy topping is almost the same with marginal higher vitamins %. Luxury topping is a couple of % higher due to salmon roe.

Serving: 56g calories: 45kcal fat: 1.2g (2%) saturated fat: 0.3g (1%) trans fat: 0g polyunsaturated fat: 0.5g monounsaturated fat: 0.2g cholesterol: 25mg (8%) sodium: 129mg (5%) potassium: 94mg (3%) carbohydrates: 3.2g (1%) dietary fibre: 0g (0%) sugar: 0.6g protein: 4.9g vitamin a: 2.7% vitamin c: 6.7% calcium: 0.4% iron: 14%

Oysters With Japanese Dressing

A typical ese meal consists of a main dish, a couple of side dishes,  a soup and rice. I try to come up with a combination of dishes with a variety of flavours, colours, textures and make-ahead dishes.

In my household, we serve raw oysters only on special occasions such as birthdays, Mother’s Day and Christmas celebrations. So, it is not easy to make up a set of dishes with Oysters with Tosazu Dressing 3 Ways as an everyday meal idea.

What I listed below are the dishes that might be great to have on a special occasion for a small to medium size gathering, having had Oysters with Tosazu Dressing as an appetiser.

Easy Butter And Herb Baked Oysters Recipe