Savor raw oysters served with three spicy, slightly sweet, and fiery salsas.
Recipe information
Yield
Makes 4 servings
Ingredients
For Matsuhisa Salsa - Yields 1 1/2 cups plus 2 tablespoons (330 ml)
1/2 cup (60 g) finely chopped onion
1 tablespoon soy sauce
1/2 cup rice vinegar
1/2 teaspoon sea salt
1/4 teaspoon chili garlic sauce
1/4 teaspoon chili oil
1/4 teaspoon finely grated ginger
1 tablespoon grapeseed oil
1/2 cup (10 g) finely chopped parsley leaves
For Maui Onion Salsa - Yields 2 1/4 cups (450 ml)
1 cup (100 g) finely chopped Maui onion
3/4 cup (150 g) finely chopped tomato
6 tablespoons Ponzu
2 teaspoons orange juice (freshly squeezed)
1 teaspoon hot chili sauce
For Jalapeño Salsa - Yields 1 3/4 cups (350 ml)
2 finely chopped jalapeños
1 1/4 cups (125 g) finely chopped onion
1 teaspoon sea salt
5 teaspoons extra virgin olive oil
5 tablespoons lemon juice
For Oysters
12 fresh oysters in the shell
4 tablespoons Matsuhisa Salsa
4 tablespoons Maui Onion Salsa
4 tablespoons Jalapeño Salsa
finely chopped chives for garnish
Preparation
Make Matsuhisa Salsa:
Step 1
Combine all the ingredients. Add the parsley just before use.
Make Maui Onion Salsa:
Step 2
Combine all ingredients.
Make Jalapeño Salsa:
Step 3
Combine all ingredients.
Assemble oysters:
Step 4
1. Remove the oysters from their shells and rinse under cold water. Drain.
Step 5
2. Arrange the oysters in their shells on a serving dish lined with crushed ice and top with a little of each salsa — i.e. four oysters per salsa.
Step 6
3. Sprinkle the chives over the Maui Onion Salsa.
Nobu: The Cookbook
Kodansha International
