Oysters with Jalapeño Ponzu Shoyu

Oysters with Jalapeño Ponzu Shoyu.

You can have Oysters with Jalapeño Ponzu Shoyu using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Oysters with Jalapeño Ponzu Shoyu

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

Oysters with Jalapeño Ponzu Shoyu instructions

1. 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...).
2. 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..
3. I also like to add a little finely chopped cilantro on top and lemon wedges on the side..
4. A chilled bottle of bubbly on the side, and you're good to go. Enjoy!.

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