Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, oysters with jalapeño ponzu shoyu. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Oysters with Jalapeño Ponzu Shoyu is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Oysters with Jalapeño Ponzu Shoyu is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook oysters with jalapeño ponzu shoyu using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Oysters with Jalapeño Ponzu Shoyu:

1. Prepare 2 dozen fresh, raw oysters in the shell (see notes above re: roasting or grilling)
2. Prepare Ponzu Shoyu:
3. Get 1 Tablespoons regular soy sauce
4. Prepare 1 Tablespoon water
5. Make ready 1.5-2 Tablespoons fresh squeezed lemon juice (yuzu is the citrus typically used to make ponzu, but I don't have any on hand)
6. Take 1/2 teaspoon lemon zest
7. Prepare 1 teaspoon sugar
8. Make ready 1/8-1/4 teaspoon wasabi paste (optional)
9. Take 1 small jalapeño, minced
10. Prepare 2 Tablespoons minced shallot (white onion or red onion also work - I used white onion on this day.)
11. Prepare optional: masago (that little orange caviar you often find on California Rolls)

Instructions to make Oysters with Jalapeño Ponzu Shoyu:

1. Mix all ingredients in a small bowl and stir or whisk until the sugar and wasabi are dissolved. (This stuff is also delicious with beef or fish tataki, and as a dip for grilled King Trumpet or Oyster mushrooms, btw…)
2. If you have access to it, a tiny dollop of masago (that tiny orange caviar you get on your sushi) is a wonderful textural addition.
3. I also like to add a little finely chopped cilantro on top and lemon wedges on the side.
4. A chilled bottle of bubbly on the side, and you're good to go. Enjoy!

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