We are making Sugaki, oysters marinated with ponzu sauce. Enjoy this simple, delicious Japanese-inspired way of eating fresh raw oysters. You should definitely try this recipe when oysters are in season. It is so delicious!
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
120 g Fresh Oysters intended to be eaten raw Ponzu Sauce check out our buri shabu shabu recipe. 2-3 tbsp Grated Daikon Radish Spring Onion Leaves chopped Ichimi Chili Pepper
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, grate the daikon radish with a grater. The skin of the daikon has a pungent taste and rough texture so remove it beforehand.
- Strain the grated daikon to remove the excess liquid.
- Next, let’s rinse the oysters. Dissolve the salt in a bowl of water.
- Gently rinse the oysters in the salt water and carefully remove the sand between the creases.
- Remove and quickly rinse them with a large amount of cold fresh water.
- Drain the oysters with a mesh strainer and pour cold water over them to rinse thoroughly.
- Place the oysters onto a paper towel and remove the excess moisture.
- Now, add a small amount of ponzu sauce and toss to coat. This will help to keep the oysters from getting mushy.
- Place the oysters into a bowl.
- Add the grated daikon radish and sprinkle on the chopped spring onion leaves.
- Pour on the ponzu sauce. Finally, garnish with the ichimi, red chili powder.
Recipe Notes
Be sure to pick fresh oysters meant to be eaten raw.
If you don’t like the smell of oysters, rinse them with grated daikon radish to soften the smell.
Ponzu sauce is often sold at Asian markets but you can also make it at home. To do that, please watch our Buri Shabu-Shabu recipe.
