MAY/JUNE 2005
Add Comment (0)Chesapeake Bay Oysters on the Half Shell with Ponzu Sauce
24 large fresh oysters, shucked and rinsed
Ponzu Sauce
2 tablespoons fresh squeezed lemon juice
2 tablespoons fresh squeezed lime juice
2 tablespoons fresh squeezed orange juice
1/3 cup rice wine vinegar
3 tablespoons mirin wine
1 tablespoon soy sauce
2 tablespoons dashi (bonita tuna soup stock)
1/3 cup small diced carrots
1/3 cup thinly sliced green onion
Combine all ingredients except green onion in a bowl. Let mixture sit overnight to help flavors combine. Spoon chilled dressing on top of shucked oysters, and garnish with green onion. Serves 4.
