Cookingwithkittycat

Oystertini and Oysters with Japanese Dressing make for an exquisite pairing, combining the briny, savory flavors of the sea with the sophistication of a well-crafted cocktail.

Do you like raw oyster?

Oystertini

Ingredients:

2.5 oz Silent Pool Gin
0.5 oz Dolin Dry Vermouth
0.5 oz Oyster Liquor (or oyster brine)
3 Olives (for garnish)
1 shucked oyster (optional, for garnish)
A small dollop of caviar (optional, for garnish)
Instructions:

Fill a shaker with ice.
Add the Silent Pool Gin, Dolin Dry Vermouth, and oyster liquor.
Shake vigorously until well-chilled.
Double strain into a chilled martini glass to ensure a smooth texture.
Garnish with 3 olives on a skewer and a shucked oyster or a small dollop of caviar for an extra touch of luxury. You can also add the dressing (see below).

Oysters with Japanese Dressing

Ingredients:

12 fresh oysters (shucked, on the half shell)
1/4 cup soy sauce
1/4 cup sushi vinegar
2 tbsp mirin
1 tsp sugar
1 tsp grated ginger (adjust to taste)
2 tbsp finely chopped scallions (green onions)
1-2 tbsp caviar (optional, for garnish)
Instructions:

Prepare the Dressing:
In a small bowl, combine the soy sauce, sushi vinegar, mirin, and sugar. Whisk until well blended. Add the grated ginger and mix thoroughly. Taste and adjust the balance of flavors if needed (e.g., add a pinch of sugar if too tangy or a splash of water if too salty).
Shuck the Oysters:
Carefully shuck the oysters, ensuring to preserve their natural juices. Place them on a bed of crushed ice or a platter to keep them chilled.
Assemble the Dish:
Spoon a small amount of the Japanese dressing over each oyster.
Sprinkle chopped scallions evenly over the oysters.
Add a small dollop of caviar on top of each oyster for an extra luxurious touch.

Toro Tataki

I cover the toro with a little bit of mayo, then lightly sear it with a blowtorch. For the dipping sauce, I simply mix soy sauce with wasabi. It’s a very simple and delicious appetizer.