Oysters with Japanese dressing

Pass around a platter of juicy Japanese flavoured oysters at your next cocktail party and watch them fly off the plate.

Combine soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
Just before serving, place oysters on a bed of crushed ice or rock salt. Spoon dressing over, then top with cucumber and roe. Serve.

Source

3 tsp soy sauce

1/4 cup seasoned rice vinegar*

1/2 tsp finely grated ginger

16 freshly shucked Pacific oysters

1 Lebanese cucumber, cut into julienne

50g flying fish or salmon roe

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