Light and subtle, this refreshing dressing pairs beautifully with briny oysters. Recipe created by Hog Island culinary director, Lauren Kiino.
Serves 1-3
Ingredients:
- 1 cup Dashi
- 6 tbsp Shoyu
- 2 tbsp Mirin
- 2 tbsp Sugar
- ¼ cup Rice Vinegar
- 2 tbsp Lemon Juice
- ¼ cup Kumquats, sliced
- 2 tbsp Red Fresno Chiles, julienned
- 2 tbsp Scallions, julienned
- 12 oysters (shucked, raw on the half shell)
In a small pot, heat dashi, shoyu, and mirin over medium heat. Add sugar and stir to dissolve. Turn off the heat and cool to room temperature. Add vinegar and lemon juice.
Once cooled, spoon over shucked raw oysters, top with kumquats, scallions, and Fresno chiles.