Oysters
Soy, rice wine vinegar & wakame
- 50ml Kikkoman soy
- 50ml rice wine vinegar
- Punnet wakame or seaweed salad (noodle bento)
Method
Mix soy & vinegar then lace oyster with mix & top with wakame.
Lime & wasabi
- 100ml of vegetable
- 1 tbs crushed garlic
- 100ml lime juice
- 1 tbs sugar
- 1 tube wasabi
- Cracked pepper & salt
Method
Heat oil in saucepan remove from heat & add garlic don’t let it burn, add lime juice, sugar, wasabi & season. Whisk to combine, chill in fridge till ready to use.
Red wine vinaigrette
- 1 golden shallot / red onion
- 100ml red wine vinegar
- 50ml olive oil
- 1 tbs sugar
- Cracked pepper & salt
Method
- Fine dice shallot, add vinegar, olive oil, sugar & season. Mix well & spoon onto oyster.
Sour cream & salmon roe
- 300g sour cream
- 100gm jar salmon roe
Method
Mix sour cream with cracked pepper & a little salt & spoon onto chilled oysters. Then add a small amount of salmon roe on top of the sour cream.
By Chef Jeremy Hartwich