Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, oysters with jalapeño ponzu shoyu. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Oysters with Jalapeño Ponzu Shoyu is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Oysters with Jalapeño Ponzu Shoyu is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook oysters with jalapeño ponzu shoyu using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Oysters with Jalapeño Ponzu Shoyu:

1. Make ready 2 dozen fresh, raw oysters in the shell (see notes above re: roasting or grilling)
2. Make ready Ponzu Shoyu:
3. Prepare 1 Tablespoons regular soy sauce
4. Get 1 Tablespoon water
5. Make ready 1.5-2 Tablespoons fresh squeezed lemon juice (yuzu is the citrus typically used to make ponzu, but I don't have any on hand)
6. Take 1/2 teaspoon lemon zest
7. Make ready 1 teaspoon sugar
8. Get 1/8-1/4 teaspoon wasabi paste (optional)
9. Get 1 small jalapeño, minced
10. Get 2 Tablespoons minced shallot (white onion or red onion also work - I used white onion on this day.)
11. Prepare optional: masago (that little orange caviar you often find on California Rolls)

Steps to make Oysters with Jalapeño Ponzu Shoyu:

1. Mix all ingredients in a small bowl and stir or whisk until the sugar and wasabi are dissolved. (This stuff is also delicious with beef or fish tataki, and as a dip for grilled King Trumpet or Oyster mushrooms, btw…)
2. If you have access to it, a tiny dollop of masago (that tiny orange caviar you get on your sushi) is a wonderful textural addition.
3. I also like to add a little finely chopped cilantro on top and lemon wedges on the side.
4. A chilled bottle of bubbly on the side, and you're good to go. Enjoy!

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