Besides familiar traditional dishes, family meals can be refreshed with a plate of fresh and nutritious seafood. Accordingly, enjoying cool, light ponzu oysters brings a unique culinary experience.
To prepare ponzu oyster sauce for about 3 to 4 people, it is necessary to prepare 6 large fresh milk oysters and 60ml of bottled ponzu sauce. Priority should be given to oysters with thick shells, heavy handles and tightly closed mouths to ensure that the oyster meat inside is always juicy and retains its natural sweetness.
The accompanying spices include 30g of fresh sea grapes, mirin wine, fresh lemon juice, small white radish and crushed ice cubes.
The combination of the sour taste of lemon, the mild ponzu sauce and the juicy sea grape seeds will help eliminate the fishy smell of raw oysters.
Start with the oyster preliminary processing step, this step requires care to ensure food safety and hygiene. Buying oysters should use a brush to scrub off all mud and dirt clinging to the shell, then use a specialized knife to skillfully peel into the edge of the shell to separate it in half.
Gently rinse the oyster meat with diluted water mixed with a little salt to remove small shell fragments and then let it drain completely.
Soak seaweed in cold ice water for about 3 to 5 minutes to remove the saltiness and help the seaweed seeds become firm, crispy, and crunchy.
Next, housewives can make the dish with peeled white radish, grind it very finely and then mix it with a little chili sauce or natural food coloring to create eye-catching colors, helping to reduce the inherent pungency.
Put ponzu sauce, mirin and lemon juice in a small bowl and stir well so that the layers of sour, sweet, and salty flavors are evenly blended.
A small tip for the oyster plate to have freshness and coolness for longer is to arrange a thick layer of ice cubes on the plate in a round shape and then place each oyster shell on the surface of the ice.
Before eating, housewives can place a few plump green sea grape branches, add radishes to the surface of the oyster meat, and finally pour the mixed ponzu sauce evenly on top.
Standard ponzu oyster sauce needs to retain its natural juicy, sweet and fatty oyster meat combined with the characteristic sour and refreshing taste of the sauce.
This dish should be enjoyed immediately after processing to fully enjoy the fresh and nutritious flavor for a reunion evening.
