Oysters with easy ponzu dressing

Valentine Warner adds a rich, sweet Japanese flavour to freshly shucked oysters with sesame seeds
By Valentine Warner
Oysters with easy ponzu dressing
  • Rating:
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the dressing

  • 1 strip kombu seaweed, about 3cm long
  • 75 ml mirin
  • 75 ml Japanese soy sauce
  • 1/2 lemon, juice only

For the oysters

  • 8 oysters
  • 1 tbsp sesame seeds
  • 1 small thumb very fresh root ginger, peeled, shredded very finely


1. For the dressing: rinse the kombu, pat it dry then place in a small saucepan with the mirin and soy sauce. Bring to a simmer and let it bubble for 1-2 minutes to evaporate the alcohol. Remove from the heat, stir in the lemon juice then transfer the mixture to a bowl and chill.

2. Shortly before serving, shuck the oysters, being careful to retain as much of the interior juice as possible.

3. Heat a small pan and toast the sesame seeds until golden, stirring constantly. Tip them into a bowl so that they don't burn in the residual heat of the pan.

4. To serve, take each oyster and pour over a little of the chilled sauce. Add a pinch of shredded ginger and sprinkle with some of the toasted sesame seeds. Eat!

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