Ingredients
- 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
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a few kombu leaves
For the garlic oil
- 25 cl of vegetable oil
- 50 g chopped garlic
Preparation
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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.
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The same day, filter the vinegar mixture.
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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.
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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.