Ingredients:
One dozen freshly shucked
oysters on the half-shell
1/2 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoon* yuzu juice (as a substitute, mix equal parts fresh grapefruit and lemon juice) (See note.)
4 ounce* suahimi-grude tuna, finely minced
1/2 cup finely minced cucumber, seedless variety
1/2 cup (about 4 ounces) tobikko (See note.)
1/2 finery minced scallions
Notes:
Yuzu juice comes from a tart Japanese alms fruit.
Tobikko is a fine-grained, mild and crunchy flying fish roe, which comes (canned or jarred)
in a variety of flavors, any of which will work well in this recipe. Both products can be found in Asian food markets. All ingredients should be well chilled before the dish is assembled
Procedure:
Place oysters on a decorative serving platter or individual serving plates Mix the vinegar, soy sauce and juice together in a bowl and spoon nil the mixture over the oysters. Distribute the remaining ingredients over the oysters and serve.
Recipe Type: AuthenticOne dozen freshly shucked
oysters on the half-shell
1/2 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoon* yuzu juice (as a substitute, mix equal parts fresh grapefruit and lemon juice) (See note.)
4 ounce* suahimi-grude tuna, finely minced
1/2 cup finely minced cucumber, seedless variety
1/2 cup (about 4 ounces) tobikko (See note.)
1/2 finery minced scallions
Notes:
Yuzu juice comes from a tart Japanese alms fruit.
Tobikko is a fine-grained, mild and crunchy flying fish roe, which comes (canned or jarred)
in a variety of flavors, any of which will work well in this recipe. Both products can be found in Asian food markets. All ingredients should be well chilled before the dish is assembled
Procedure:
Place oysters on a decorative serving platter or individual serving plates Mix the vinegar, soy sauce and juice together in a bowl and spoon nil the mixture over the oysters. Distribute the remaining ingredients over the oysters and serve.
Prize Winner: First Prize, 2007 Charleston Restaurant Association's Annual Recipe Contest
Recipe Author: Chefs Michael Clucas of 39 Rue de Jean and Julius Kaiser of Coast Seafood Restaurant
Source: http://www.coastbarandgrill.com/coastpress/CapeCodTimes.pdf