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summer oysters

Chef Cho Venevongsa,
Wasabi On Broadway

Each variety of oyster has a unique taste, making this a great dish to share.

2 kumamoto oysters
2 royal miyaki oysters
2 stellar bay gold oysters
2 golden mantle oysters
2 Tbsp chopped green onion
3 Tbsp finely grated white daikon
1 Tbsp togarashi (Japanese chile powder)
1 lemon, cut in wedges
1 lime, cut in wedges
1 banana leaf, to garnish

1.  Open each oyster and place on a bed of ice. Top each with a pinch of green onion and grated daikon. Sprinkle with togarashi.

To serve
1.  Serve on tray or bowl of ice. Garnish with  lemon and lime wedges and banana leaf in centre.

Yield 4 servings

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