With sake-soy and Peruvian toppings
  • 2 Recipe - persons
  • Recipe - time: 20 minutes

Recipe - ingredients

  • 12 oysters
  • 1 lime
  • 2 tbsp soy sauce
  • 1 tbsp sake
  • 1/4 cucumber,seed lisks removed
  • 1 tbsp mirin
  • 1 small piece of ginger peeled and grated
  • 1 spring onion in rings
  • 1 tsp sesame oil
  • 1 tbsp tobiko (or other fish eggs)
  • 1/2 jalapeño pepper, seeds removed, finely chopped
  • 1/2 shallot, finely chopped
  • 4 sprigs of cilantro, leaves finely chopped + extra leaves for garnish
  • juice of 1 lime

Recipe - how do you make it

* This is a recipe from the new cookbook Veggies & Fish from our founder Bart van Olphen. The Nikkei cuisine is a mix of the Japanese and Peruvian kitchen. It might seem like an unusual mix, but the flavors of both cuisines are a true sensation. The sake-soy topping on the oysters will remind you of the delicate flavors of Japan, and the topping with coriander will remind you of the spicy and fresh Peruvian kitchen.

Recipe - steps

  • 1 Open the oysters. Pour the liquid from the oysters through a sieve and set aside.
  • 2 Mix the soy sauce with the sake, mirin, and 1 tablespoon of the oyster liquid. Spread this over half of the oysters. Cut the cucumber into small cubes and mix with the ginger and spring onion. Place this on the oysters with the soy-sake-mirin dressing and drizzle a little sesame oil over it. Finally, spoon the tobiko on top.
  • 3 For the other six oysters, mix the jalapeño pepper with the shallot and lime juice. Mix together with 1/2 tablespoon of the oyster liquid and the cilantro leaves. Spread this mixture over the oysters and garnish with additional cilantro leaves. Serve with lime.