Serves 4

20 fresh oysters

20 slices Iberico ham

100 ml Kikkoman soy sauce

100 ml lime juice

1 Tbsp. mirin

1 40-centimeter piece of dashi konbu, cut in half

Fresh chives, chopped, to taste

1 cup daikon, grated

Sprouts (daikon kaiware) for garnish

Open the oysters and combine with the grated daikon; mix well. Rinse in cold water, then dry.

Place the oysters on top of one-half of the dashi konbu leaf. Place the other half on top, then cover with plastic wrap and refrigerate for 2 hours.

Mix the soy sauce, mirin and lime juice in a bowl and reserve.

For service, take the oysters out of the dashi konbu. Wrap each oyster with 1 slice of ham. Place 5 oysters on a plate and drizzle with the sauce, then finish with the chopped chives. Garnish with daikon sprouts.

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