Tetsuya's Oysters with Japanese Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh oysters topped with a balanced Japanese dressing of soy, rice vinegar, mirin, and sesame, finished with salmon roe. The dressing is bright, slightly sweet, and savory. Serve as an elegant appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 tsp white sugar
- 1 1/2 tsp Japanese soy sauce ((substitute light soy, Note 1))
- 2 tbsp rice vinegar ((Note 2))
- 2 tsp mirin ((Note 3))
- 3 tbsp grapeseed or vegetable oil ((or other neutral oil))
- 2 tsp sesame oil (, toasted (Note 4))
- 1 1/2 tsp grated ginger
- 12 oysters ((Sydney Rock or Pacific, Note 5))
- 20 g / 2/3 oz (1 heaped tbsp) salmon roe (, for topping (optional, makes it extra special, Note 6))
- 2 tsp chives (, finely sliced)
- Rock salt (, crushed ice or leafy greens - for serving bed (Note 7))
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 56mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 28mg
- Calcium
- 9mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 56MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.