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.