Ingredients

Serves 2
  • 1 dozen oysters
  • 1/4 cup Sudachi juice
  • 2 Tbsp rice wine vinegar
  • 1 tsp minced ginger
  • 1/4 c scallions thinly sliced
  • Salt to taste

Instructions

1

Carefully shuck oysters pouring briny liquid into a small bowl. Clean any sand or debris from oysters and set on serving platter over course salt or crushed ice.

2

Add sudachi juice, rice vinegar, and ginger to oyster liquid, stir until combined. Season to taste with salt.

3

Spoon mignonette over oysters and garnish with scallions.