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Oysters with yuzu kosho vinaigrette

Oysters with yuzu kosho vinaigrette

Prep 5 mins


Serves 6-8 as an appetiser

Difficulty 2

We’re channelling New York’s Estela restaurant this party season with a yuzo kosho dressing for oysters. Yuzu kosho is made by blending the rind of yuzu, a citrus fruit, with green chilies and salt to form a fragrant paste. It’s great with seafood sashimi and wonderful stirred through light noodle soups. You’ll be able to find it at Japanese grocers and large Asian supermarkets; it comes in a little jar that will last ages in the fridge. The oysters are best freshly shucked with all their briny juices preserved.

2 dozen oysters, freshly shucked (see note)

Flowering coriander, or small coriander leaves to garnish


½ tsp yuzu kosho (see note)

Juice of ½ lemon, or to taste

1 tsp mellow-flavoured extra-virgin olive oil

1. For yuzu kosho vinaigrette, whisk ingredients in a bowl to combine, then season with salt and extra lemon juice if desired.

2. To serve oysters, place a napkin at the base of two wide shallow bowls, or a platter, to absorb any melting ice. Top with plenty of crushed ice, then oysters and garnish with small coriander sprigs, preferably flowering if you have it. Serve yuzu kosho vinaigrette to the side for guests to spoon on themselves.



N O T E 

Oysters have a season and during summer Sydney Rock oysters are best. Native oysters and Pacific oysters are best eaten over cooler months. Yuzukoshu is a blend of chilli and yuzu rind.

Recipe and image by Eatable.

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