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Masago Ponzu Shoyu

This Ponzu sauce is also delicious as a dip for grilled King Trumpet or Oyster mushrooms. Special thanks to Chez Shinae for this recipe inspiration.
5 from 4 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Japanese

Ingredients
  

  • 2 dozen fresh raw oysters in the shell, shucked

Ponzu Shoyu:

  • 1 T soy sauce or coconut aminos
  • 1 T water
  • 2 T lemon juice
  • 1/2 t lemon zest
  • 1 t sugar
  • 1/8 t prepared horseradish
  • 2 T minced shallot

Topping:

  • 1 or 2 oz of Masago less or more to taste
  • Cilantro chopped fine
  • Lemon wedges for garnish

Instructions
 

  • Mix all Ponzu Shoyu ingredients in a small bowl and stir or whisk until the sugar and wasabi are dissolved.
  • Spoon over your raw or roasted oysters.
  • Add a little finely chopped cilantro over the top of each and plate with lemon wedges. 
  • Top with very small amounts of masago for color, flavor and a delicious crunchy addition.
Tried this recipe?Let us know how it was!