Serves 4 -6
Prep time 10
8 tbsp ponzu sauce
½ spring onion, thinly sliced
4 tsp grated ginger
4 tsp mirin
2 tsp toasted sesame oil
½ tsp salt
24 fresh oysters, opened, cleaned and chilled on ice
4 tbsp pickled ginger (optional)
Combine the ponzu, spring onion, ginger, mirin, sesame oil and salt in a small bowl.
Serve oysters in the half shell and drizzle with the sauce. Garnish with a little pickled ginger.
This dipping sauce is also great with dumplings and keeps in the fridge for up to a week, so prepare it early, adding the spring onions just before serving.