Simple Yuzu Kosho Mignonette for Oysters
Coming back from Spain, I had a craving for something punchy: aromatic, acidic, with a bit of heat.
I kept thinking about yuzu kosho, one of my favorite condiments. Made from fermented yuzu peel, green chili, and salt, it has this incredible way of lighting up the palate without overwhelming it. I thought it would be fun to work it into a mignonette for oysters, and quickly found that just a little transforms this basic dressing into something special.
This version is especially good on creamy Pacific oysters like Hammersley’s or Totten Inlets, but it plays nicely with East Coasters too. Use sparingly! Just enough to cover the adductor muscle, please.
Yuzu Kosho Mignonette
By Julie Qiu
Minimal is beautiful. Combine these five simple ingredients to make an addictive, zingy, and bright sauce that pairs well with just about any oyster—especially creamy Pacifics.
Ingredients
2 Tbsp shallots, minced
1 1/2 tsp yuzu kosho paste (I love this one from The House of Umami)
1 tsp extra virgin olive oil (I like Artajo)
1/2 tsp fresh ginger, grated
1/4 cup rice vinegar
4 dozen perfectly shucked Pacific (or Atlantic) oysters
Instructions
In a small bowl, combine the shallots, yuzu kosho, olive oil, and ginger.
Add the rice vinegar and stir well. Taste and add more vinegar if you want to boost the acidity.
Let stand at room temperature for at least 20 minutes, or refrigerate overnight.
After a day, the flavor mellows. To re-brighten, add a splash of rice vinegar.
Spoon lightly over each oyster—just enough to cover the adductor muscle.
