Do you love oysters as I do? Try these oysters with fresh and tangy yuzu and soy dressing! Only five ingredients required to make the dressing with no cooking involved. Perfect for that summer outdoor party!
Unfortunately, unlike the rest of the world who is embracing the warm sun, Australia is having a totally different style of weather at the end of July. We are currently experiencing a sad and miserable cold winter.
I can’t help but feel a bit jealous looking at those pictures of popsicles, gelatos, and margaritas popping up on my Instagram feed while I’ve been having mostly soup and comfort food as I was feeling quite sick in the past few days. I don’t know if it’s just me or anyone feel the same way but I’ve always fallen sick consistently around the month of July, which is around the peak period for winter.
And when I recovered from my flu I paid a visit to a local market near my house and when I roamed around the seafood aisle I saw a queue line that was forming for the oyster section and there were some people enjoying fresh raw oysters with nothing but lemons around the sitting area. It’s winter now and I thought most of the town folks would want something like beef cheek or lamb shank to make an instant pot braised meat or something like that. Apparently fresh cold oyster is still very popular even though it’s freezing outside.
So I abandoned the idea of making a pot of chicken stew that foggy morning to happily joining the queue and moving along in the line for a dozen of oysters. No wonder people are going crazy for this stuff. They looked perfectly plump and fresh, ranging from Queensland to Tasmanian oysters. The one that I purchased at the end was the Coffin Bay oysters which have the reputation of being one of the best oysters in the Australia.
I love eating oysters with nothing but lemons as well but I do have a bottle of yuzu extract at home and have been wishing to make something out of it so here’s my chance. I’m gonna make oysters with yuzu soy dressing.
Yuzu is an Asian citrus fruit that is mainly used in Japanese cuisine. It’s quite fragrant and the taste is sour, the profile is almost as similar to a lemon but it has a tad different character. If you’d like to know more The Kitchn has the complete explanation of what Yuzu is.
I haven’t seen a fresh yuzu before in Melbourne but I found a bottle of yuzu extract in a Japanese grocery a few months ago and have been using it occasionally for salad dressing or even just a dash of yuzu juice for a cup of hot tea. If you’re interested here’s the brand of yuzu extract that I used which you can also purchase online via Amazon.
The yuzu soy dressing that I used is also a Japanese inspired one, consisting of soy sauce, sake, yuzu, a pinch of garlic, and spring onions. The combination of the flavour, as expected, worked really well. I have used this as a salad dressing before and I knew that it would be great with fresh oysters as well.
If you can’t get your hands on yuzu, feel free to use lemons instead. The result won’t be similar, but it will taste delicious regardless. So next time when you buy a dozen of oysters, keep in mind that this Japanese dressing exists and would be getting along well with your oysters.
- a dozen of fresh oysters
- 1 tbsp of soy sauce
- 1 tbsp of sake
- 2 tbsp of yuzu juice
- 1 garlic clove, minced very finely
- spring onion leaves, for garnish
- Mix all dressing ingredients in a small bowl and gently distribute to each oyster evenly. Garnish oyster with spring onion leaves before serving.