Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, oysters with jalapeño ponzu shoyu. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Oysters with Jalapeño Ponzu Shoyu is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Oysters with Jalapeño Ponzu Shoyu is something that I have loved my entire life. They’re fine and they look wonderful.

To begin 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 can achieve that.

The ingredients needed to make Oysters with Jalapeño Ponzu Shoyu:

1. Get 2 dozen fresh, raw oysters in the shell (see notes above re: roasting or grilling)
2. Get Ponzu Shoyu:
3. Get 1 Tablespoons regular soy sauce
4. Prepare 1 Tablespoon water
5. Prepare 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. Get 1 teaspoon sugar
8. Prepare 1/8-1/4 teaspoon wasabi paste (optional)
9. Get 1 small jalapeño, minced
10. Make ready 2 Tablespoons minced shallot (white onion or red onion also work - I used white onion on this day.)
11. Make ready 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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