Hog Island Oysters with Ginger Mignonette, Cucumber, and Wasabi Tobiko

Name: Hog Island Oysters with Ginger Mignonette, Cucumber, and Wasabi Tobiko
Yield: serves 8
Ingredients: 1/4 cup unseasoned rice wine vinegar; 1 1/2 teaspoons finely minced shallot; 1 1/2 teaspoons finely minced fresh ginger; 1/2 teaspoon sugar; 1/2 teaspoon soy sauce; 2 dozen Hog Island Sweetwater oysters or other fresh oysters; 1/2 cup peeled and finely diced Armenian or English (hothouse) cucumber; 1 ounce (about 2 tablespoons) wasabi-flavored tobiko (flying fish roe)

December 22, 2011

It’s easy to overwhelm oysters with a topping that’s too bold or too rich, but chef Rick Moonen knows just when to stop. His hors d’oeuvre, served at the 2008 Workshop, elevates the oysters’ briny flavor, and frankly, it’s just fun to eat. Each oyster makes a tangy splash in your mouth, with cool, warm, brisk, and sweet elements in perfect balance.

Cooks' Note

Enjoy with Cakebread Cellars Sauvignon Blanc or another white wine with lively acidity.

Recipe notes

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