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Oysters with ponzu and Tasmanian wakame

Posted on : 13 February 2019

Written by: Tim Browne, RAS Executive Chef


2 dozen oysters

5gm Tasmanian dried wakame (seaweed)

Chopped chives

Ponzu Recipe

60 ml soy sauce

120 ml Japanese rice vinegar

30ml Yuzu juice or lemon juice

5cm piece Konbu

Method: Place the soy, rice vinegar, yuzu juice and konbu in a glass jar in the fridge overnight to infuse. This will keep up to a month. Soak the dried wakame with cold water for 20mins until soft. Serve oysters with a small piece of wakame, chopped chives and a drizzle of ponzu.

This is a light fresh way to serve oysters and enhances the natural flavours


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