dishes

Sudachi Mignonette

The classic oyster pairing with a peppery citrus note to brighten all of your seafood and salads.

By @haileyz

see recipe below Step by step video
Six oysters on the half shell with sudachi mignonette and thin scallions, served on coarse salt in a pale green bowl

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

Step 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.
Step 2
Add sudachi juice, rice vinegar, and ginger to oyster liquid, stir until combined. Season to taste with salt.
Step 3
Spoon mignonette over oysters and garnish with scallions.

In this recipe

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Front view of Sudachi juice bottle showing pale yellow juice and YUZUCO label on white background
Front-facing round bottle of Sudachi juice with YUZUCO label on painted ceramic plate with scallions
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