Oysters with tosazu sauce, garlic oil


  • 24 oysters
  • 1 bunch of chives

For the tosazu sauce

  • 20 cl of rice vinegar
  • 10 cl of dark soy sauce
  • 50 g of sugar
  • 1/2 cup(s) of bonito flakes
  • a few kombu leaves

For the garlic oil

  • 25 cl of vegetable oil
  • 50 g chopped garlic


  1. The day before, pour the vinegar, soy sauce and sugar into a saucepan. Bring to a boil, whisking vigorously to dissolve the sugar completely. Remove from the heat, add the bonito flakes and torn kombu leaves. Leave to infuse for 1 night in a cool room.

  2. The same day, filter the vinegar mixture.

  3. For the garlic oil, simmer the oil and garlic in a saucepan over low heat until the garlic is golden brown. Leave to cool and filter.

  4. Open the oysters, arrange them on a plate and drizzle them with tosazu sauce and garlic oil. Sprinkle with washed, dried and freshly chopped chives. Serve.

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