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.