Oishi Oysters* Recipe

Clean shells

Scrub the oyster shells under cold running water with a stiff brush to remove any grit, algae, or debris. Rinse thoroughly.

Chill bed

Pack a shallow serving dish or platter with crushed ice to create a stable, cold bed for the oysters. Keep the ice in the refrigerator or freezer until ready to serve.

Shuck oysters

Using an oyster knife and a thick towel or glove, hold an oyster with the hinge toward you. Insert the knife at the hinge and twist gently to pop it open. Run the knife along the top shell to cut the adductor muscle and remove the top shell. Carefully slide the knife under the oyster to free it from the bottom shell, keeping the oyster level to preserve its liquor. Discard the top shell and check for any shell fragments; remove them. Place each shucked oyster on the chilled bed of crushed ice in its bottom shell. Repeat for all 6 oysters.

Combine the mignonette base: In a small bowl, whisk together the white wine vinegar, yuzu juice, and mirin (if using). Stir until combined.

Add aromatics and seasoning: Mix in the very finely minced shallot, granulated sugar, coarse sea salt, and freshly ground black pepper. Stir well to dissolve the sugar and salt. Taste and adjust balance — add a touch more yuzu for brightness, a pinch more sugar for balance, or a dash more vinegar for acidity.

Rest to meld flavors: Let the mignonette sit at room temperature for at least 10 minutes (or refrigerate up to 1 hour) to allow the shallot to mellow and the flavors to meld. If refrigerating, bring back to near-chilled serving temperature before plating. Stir in the finely chopped chives just before serving.

Final assembly: Arrange the chilled oysters on the bed of crushed ice, spacing them so each sits level. Spoon about 1/2 to 1 teaspoon of the yuzu mignonette onto each oyster (or serve the mignonette in a small pitcher or dish on the side for guests to add to taste).

Garnish and finish: Place lemon wedges on the platter. Optionally sprinkle a tiny pinch of extra chopped chives on each oyster for color. Serve immediately so oysters remain cold and fresh.

Safety note: Consume oysters as soon as possible once shucked and keep them cold. Discard any oysters with off odors or that do not look plump and fresh.