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Japanese Ponzu Sauce
​with Ginger and Chilli

Japanese Ponzu Sauce
with Ginger and Chilli 

Picture

Ingredients

1 Tbsp Japanese soy sauce
1 cm ginger, peeled and finely grated on a micro plane
1 Tbsp lime/lemon or yuzu juice
1 Tbsp Japanese rice wine or 2 tsp apple cider vinegar
1 Tbsp peanut oil* or extra virgin olive oil

To serve;
3 spring onions, ends trimmed
2 cups ice cubes or very cold water
1 long red chilli, seeds removed.
1–2 dozen freshly shucked oysters 

Method

Step 1
Stir the Japanese soy sauce, grated ginger, lime juice, rice wine and peanut oil together in a small bowl. Leave for an hour or so for the flavour’s to infuse.

Step 2
Trim away the white part of the spring onion and put aside for another use. Cut the green ends into about 5 cm lengths; using a very sharp knife, cut the spring onion into fine julienne. Add ice to a small bowl and half fill with cold water. Add the sliced spring onions to the bowl and leave a while until they curl up.

Step 3
To shred the chilli; Use a kitchen glove to handle the chili, slice into very fine slices. Stack the sliced chilli together and cut into very fine dice. Transfer to a small serving bowl. 

Step 4
Clean any small pieces of shell away from the oyster, try and retain the natural oyster juices. Slide a small sharp knife under the flesh of the oyster to cut it away from the base of the shell.
 
To serve:
Drizzle a little Ponzu sauce onto each oyster, top with a few curls of spring onion and a sprinkle of chilli. The oysters can be dressed with the topping and left to sit a while in the fridge or on ice if ‘entertaining’ guests. 


Picture
Ready in: 15 minutes   
Makes
¼ cup, enough to top 24 oysters.
​Credit: Taste Nov–Dec 2017
​Photography: Vanessa Lewis
Tip: Oysters are an excellent source of zinc, iron and calcium and very rich in protein. 

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact