4 Seasonal Oysters Recipe
Four fresh shucked oysters with truffle ponzu sauce and micro shiso
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters
Truffle Ponzu Sauce
Garnish
Method
Preparing the Oysters
- 1
Shuck the Oysters
Using an oyster knife, carefully shuck the fresh oysters, ensuring to keep the oyster in its shell and retaining as much of the oyster liquor as possible.
- 2
Set the Oysters
Place the shucked oysters on a serving platter or a bed of crushed ice to keep them chilled.
Making the Truffle Ponzu Sauce
- 3
Combine Sauce Ingredients
In a small bowl, mix the ponzu sauce, truffle oil, fresh lime juice, soy sauce, and mirin together until well combined.
- 4
Taste and Adjust
Taste the sauce and adjust with more lime juice or truffle oil if desired, depending on personal preference.
Plating the Dish
- 5
Drizzle Sauce
Spoon a small amount of the truffle ponzu sauce over each oyster, ensuring to cover the flesh.
- 6
Add Micro Shiso
Top each oyster with a sprig of micro shiso for garnish.
- 7
Serve Immediately
Serve the oysters immediately while chilled, with extra sauce on the side for drizzling.
