I live for oysters.
So when I saw an instagram post by a friend who snapped pics of them topped with uni– I gasped! It was brilliant and I just had to make them for our Japanese themed Fam Din.
Using the gorgeous oysters we nabbed from Dry Dock Fish Co., I put together a simple mignonette with Asian flavors that provided the right amount of acidity and heat to the briny shellfish. Topped with an unctuous piece of uni and dollop of tobiko, these oysters brought decadence and indulgence to a whole new level!
A bit over the top?
Decadent Oysters with Asian inspired Mignonette
¼ cup ponzu sauce
1 tablespoon minced shallots
½ teaspoon freshly cracked coriander
¼ teaspoon finely minced Thai chili pepper
½ teaspoon finely chopped chives
2 dozen oysters (cleaned, shucked, on ½ shell)
5 ounces fresh uni (sea urchin roe)
chives, cut into 1 inch pieces
Prepare the mignonette by whisking together all the ingredients until combined. Chill until ready for use.
Fill a large platter with ice. Lay the oysters on top of the ice and drizzle each with some of the mignonette. Lay pieces of uni on top of each oyster and top with a small dollop of tobiko. Garnish with the chives and serve immediately.