Oysters with soy and jalapeño

This is a component by Masanori Tomikawa, executive chef of Yamazato restaurant in Hotel Okura, Amsterdam.

Oysters with soy and jalapeño

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red miso






Saishikomi soy sauce

Preparation method

  • Clean the jalapeño and blend with the miso and lime juice and zest into a paste.
  • Blanch the closed oysters in boiling water for no more than one minute (depending on their size), and rinse immediately in cold water.
  • Open the shells, cut the oysters free and turn over.
  • Spray a little of the spicy paste on the oyster, and serve with the imperial soy sauce.

Serving suggestions

  • As an amuse-bouche or snack.
  • As part of a composition with multiple oyster creations.
  • As a component in a Japanese bento.
  • As part of a composition with cucumber components.

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