Sugaki (Fresh Oysters Marinated with Ponzu Sauce)
https://cookingwithdog.com/recipe/sugaki/
Servings
2people
Cook Time
10minutes
Servings
2people
Cook Time
10minutes
Ingredients
  • 120 g Fresh Oystersintended to be eaten raw
  • Ponzu Saucecheck out our buri shabu shabu recipe.
  • 2-3 tbsp Grated Daikon Radish
  • Spring Onion Leaveschopped
  • Ichimi Chili Pepper
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, grate the daikon radish with a grater. The skin of the daikon has a pungent taste and rough texture so remove it beforehand.
    		 First, grate the daikon radish with a grater. The skin of the daikon has a pungent taste and rough texture so remove it beforehand.
  2. Strain the grated daikon to remove the excess liquid.
    		 Strain the grated daikon to remove the excess liquid.
  3. Next, let’s rinse the oysters. Dissolve the salt in a bowl of water.
    		 Next, let’s rinse the oysters. Dissolve the salt in a bowl of water.
  4. Gently rinse the oysters in the salt water and carefully remove the sand between the creases.
    		 Gently rinse the oysters in the salt water and carefully remove the sand between the creases.
  5. Remove and quickly rinse them with a large amount of cold fresh water.
    		 Remove and quickly rinse them with a large amount of cold fresh water.
  6. Drain the oysters with a mesh strainer and pour cold water over them to rinse thoroughly.
    		 Drain the oysters with a mesh strainer and pour cold water over them to rinse thoroughly.
  7. Place the oysters onto a paper towel and remove the excess moisture.
    		 Place the oysters onto a paper towel and remove the excess moisture.
  8. Now, add a small amount of ponzu sauce and toss to coat. This will help to keep the oysters from getting mushy.
    		 Now, add a small amount of ponzu sauce and toss to coat. This will help to keep the oysters from getting mushy.
  9. Place the oysters into a bowl.
    		 Place the oysters into a bowl.
  10. Add the grated daikon radish and sprinkle on the chopped spring onion leaves.
    		 Add the grated daikon radish and sprinkle on the chopped spring onion leaves.
  11. Pour on the ponzu sauce. Finally, garnish with the ichimi, red chili powder.
    		 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.