Oyster Sunomono Recipe
Ingredients
| Cucumber | 1 Small | |
| 2 sheets dried seaweed (Yakisushi Nori) | ||
| Oysters | 24 | |
| White vinegar | 1/2 Cup (16 tbs) (SAUCE) | |
| Water | 1/3 Cup (16 tbs) (SAUCE) | |
| Sugar | 1/3 Cup (16 tbs) (SAUCE) | |
| Ginger | 12.5 Gram (SAUCE) | |
| Salt | To Taste (SAUCE) | |
Directions
Slice peeled cucumber in wafer-thin slices, three-quarters of way through.
Soak in salted water 1 hour.
Drain, rinse under cold water.
Pat dry with absorbent paper.
Cut seaweed in 2.5cm (1 in) squares.
Soak seaweed in hot water 1 minute; drain.
Place in four serving bowls.
Remove oysters from shells, trim oysters.
Arrange 6 oysters overlapping seaweed in each bowl.
Divide cucumber between bowls and pour sauce over.
Sauce: Combine vinegar, water and sugar in bowl.
Grate ginger and press between fingers to extract juice.
Add juice to bowl, discard fibres.
Season with salt, mix well.
Soak in salted water 1 hour.
Drain, rinse under cold water.
Pat dry with absorbent paper.
Cut seaweed in 2.5cm (1 in) squares.
Soak seaweed in hot water 1 minute; drain.
Place in four serving bowls.
Remove oysters from shells, trim oysters.
Arrange 6 oysters overlapping seaweed in each bowl.
Divide cucumber between bowls and pour sauce over.
Sauce: Combine vinegar, water and sugar in bowl.
Grate ginger and press between fingers to extract juice.
Add juice to bowl, discard fibres.
Season with salt, mix well.
Chef
