Oysters With Jalapeño Ponzu Shoyu

Having spent the past week in various states of sleep deprivation thanks to Izz, I don't know how likely we are to do anything too fancy or special for Valentine's Day.

But whatever it is, it'll almost certainly be at home.

Because the last thing I want to do is subject myself to the fustercluck that is a remotely "nice" restaurant on Valentine's Day.

If nothing else, I might just do some oysters with a bottle or two of cava. Totally easy and apropos.

Here's one of our favorite preparations.

On the day I took these pics, we had those ginormous oysters that you have to roast or grill to open unless you like to maim your hands trying to shuck them, but this Jalapeño Ponzu Shoyu makes a delicious alternative mignonette to your raw oysters, too.

If grilling or roasting your oysters, you want to take them off the heat as soon as they open so you don't overcook them. I usually roast them on a sheet pan in a preheated 425F oven, and the time will vary according to size.

Jalapeño Ponzu Shoyu
Makes enough to top 2 dozen oysters

- 1 Tablespoons regular soy sauce
- 1 Tablespoon water
- 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)
- 1/2 teaspoon lemon zest
- 1 teaspoon sugar
- 1/8 to 1/4 teaspoon wasabi paste (optional)
- 1 small jalapeño, minced
- 2 Tablespoons minced shallot (White onion or red onion also work - I used white onion on this day.)

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...)

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.

I also like to add a little finely chopped cilantro on top and lemon wedges on the side.

Happy Valentine's Day in advance! :)





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