Tetsuya’s Oysters with Japanese Dressing

If you’ve ever been fortunate enough to dine at Tetsuya’s, an elegant modern Japanese restaurant in Sydney, you may have enjoyed his oysters with a Japanese vinaigrette topped with glowing pearls of salmon roe. A beautiful, elegant way to serve oysters that’s dead easy to make at home!

Tetsuya’s oyster recipe

Tetsuya’s is a fine dining establishment here in Sydney that is set amongst beautiful Japanese gardens yet is located right in the middle of the bustling city. It offers a modern Japanese degustation menu and is, as you probably guessed, a restaurant reserved for very special occasions!

Credited with bringing new-style fusion dining to the Sydney restaurant scene back in the 90’s, it was probably the first time I enjoyed a really oyster served with Japanese flavours. While Asian style oysters are “everywhere” these days, the Tetsuya one remains as a stand-out.

Luckily for me, the recipe is included in his cookbook and it’s really easy to make at home.

What you need

Here’s what you need to make the dressing.

Tetsuya might have a meltdown with some of the substitution options I’ve suggesting! 😂

• Japanese soy sauce – Japanese soy sauce is preferred (I use Kikkoman). But don’t go buy one especially if you’ve already got light soy or another all-purpose soy sauce. Just don’t use dark soy sauce, too intense, it will ruin the sauce.

• Rice vinegar–  An Asian vinegar made from rice. Substitute with apple cider or white wine vinegar (but you’ll lose a bit of the Asian flavour, still tasty though!

• Mirin – Japanese sweet cooking wine that is kind of syrupy, you can get it in the Asian section of regular grocery stores. It really adds complexity into this sauce so highly recommended.

  Substitute with cooking sake, dry sherry or Chinese cooking wine extra sugar. For non alcoholic, substitute with sugar, extra oil and soy (quantities in recipe notes).

• Sesame oil – For a hint of lovely sesame flavour.

• Ginger – Fresh is the only way here!

• Oil – Use a neutral flavoured oil like grapeseed or vegetable oil. Don’t use olive oil or coconut oil, it will add too much flavour!

• Sugar – To balance out the flavour.

Optional salmon roe topping

Then there’s also the option to dial up the fancy factor by serving them with salmon roe on top! These orange pearls are like large balls of caviar with a delicate shell that almost dissolves when you eat it, flooding your mouth with a rich savoury seafood “sauce”. Chefs love it because it looks great and tastes great.

It’s not the cheapest ingredient in the world ($25 for a small 50g jar) but it’s meant to be used sparingly. You’ll only need about 20g (1 heaped tablespoon) for 12 oysters. Find it at fish mongers, some delis and fresh produce stores. For a cheaper alternative, use orange lumpfish caviar which you can sometimes even find at regular grocery stores (~$5 for a tin, fridge section).

How to make Tetsuya’s Oysters with Japanese Dressing

Regretfully, it is rare to find fine-dining restaurant recipes with so few steps as this:

1. Mix dressing ingredients together.

2. Spoon onto oysters, top with salmon roe and chives, if using. Serve!

No video today, because it’s such a straightforward recipe. Also, truthfully, I’m caught up in the throes of last-minute Christmas madness!

For the other 2 oyster recipes I shared today, head here.

Love to know what you think if you try this recipe! – Nagi x

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Tetsuya’s Oysters with Japanese Dressing

Author: Nagi

Prep: 10 minutesmins

Starter

Modern Asian, Modern Japanese

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5 from 1 vote

Servings12– 24

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This recipe is based on Tetsuay’s oyster dressing from his cookbook. I changed the proportions and added sesame and mirin to make the dressing more flavourful and re-align the balance of salt/sweet/tang. I think he uses premium sauces which can cost 5x as much as mainstream brands!If salmon roe is out of reach, just skip it. This dressing is so good on its own. Use liberally and save leftovers for salad or dipping prawns!Makes enough for 24 oysters.

Ingredients

Japanese oyster dressing

• ▢ 1tspwhite sugar
• ▢ 1 1/2tspJapanese soy sauce(substitute light soy, Note 1)
• ▢ 2tbsprice vinegar(Note 2)
• ▢ 2tspmirin(Note 3)
• ▢ 3tbspgrapeseed or vegetable oil(or other neutral oil)
• ▢ 2tspsesame oil, toasted (Note 4)
• ▢ 1 1/2tspgrated ginger

Serving:

• ▢ 12oysters(Sydney Rock or Pacific, Note 5)
• ▢ 20 g / 2/3 oz (1 heaped tbsp)salmon roe, for topping (optional, makes it extra special, Note 6)
• ▢ 2tspchives, finely sliced
• ▢ Rock salt, crushed ice or leafy greens – for serving bed (Note 7)

Instructions

Sauce:

• Combine sugar, soy, rice vinegar and mirin in a jug or bowl. Whisk well until sugar is dissolved. Add oils and ginger. Whisk again and use immediately.

Assembling:

• Place oysters on a serving platter on ice or rock salt (Note 7).
• Spoon dressing in each – I use 3/4 teaspoon on small oysters and 1 1/4 teaspoon for large. Or more!
• Top with a small pile of salmon roe, sprinkle with chives. Serve!

Recipe Notes:

1. Soy sauce – A Japanese soy sauce is best but don’t go buy one especially if you’ve already got light soy or another all-purpose soy sauce. Just don’t use dark soy sauce, too intense, it will ruin the sauce.2. Rice vinegar –  Substitute 1 1/2 tbsp apple cider or white wine vinegar (but you’ll lose a bit of the Asian flavour, still tasty though!)3. Mirin – Japanese sweet cooking wine that is kind of syrupy, you can get it in the Asian section of regular grocery stores. It really adds complexity into this sauce so highly recommended. Substitute with 1 tsp cooking sake, dry sherry or Chinese cooking wine PLUS 1/2 tsp white sugar. For non alcoholic, substitute with 1/2 tsp white sugar + 1 tsp extra oil + 1/2 tsp extra soy.4. Use toasted sesame oil (brown) not untested (yellow, harder to find in Australia).5. Oysters – Both Sydney Rock (smaller, stronger flavour) and Pacific (fleshier, cleaner flavour) oysters are great. These are the two main varieties here in Australia. Flavour and quality comes down to where they are grown. I love: Tasmanian, Merimbula, Port Stephens, Batemans Bay, Boomer Bay. But there are many more from around Australia that are great I haven’t tried or I don’t see them here in Sydney!6. Salmon roe – gourmet ingredient! Think of it like giant caviar pearls that pop and flood your mouth with a sweet, savoury “sauce”. Chefs love using it. 🙂 Optional – oysters are really tasty even without. Find it at seafood shops, delis and some fresh produce stores (like Harris Farms). 50g is $25 (yes, it’s gourmet!). Lumpfish caviar is a cheaper alternative with the same orange colour (~$5) though as its so much smaller, flavour and mouthfeel not the same.7. Serving oysters typically served on bed of ice at restaurants to keep them cold and provide a stable base. Rock salt is an alternative (though have to discard), otherwise, a bed of leafy greens (whatever’s cheap at the time eg watercress, kale)Make ahead – Dressing can be made the day before. Once assembled, serve immediately.

Keywords: Asian oysters, Japanese oysters, Tetsuya oysters

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Life of Dozer

Salmon roe is expensive!! You can have ONE.