Oysters Osaka Japanese cooking recipe

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80 ml mirin (1/3 cup)
2 tablespoons rice vinegar
2 teaspoons lemon juice
1/2 teaspoon wasabi paste
2 fresh red Thai chile, seeded and finely chopped
32 oysters, on the half shell
sea salt, for serving

1Combine mirin, vinegar, juice, wasabi and chilli in a small jug. Stir well.
2Remove oysters from shells, reserve shells.
3Drain oysters on absorbent paper, wash and dry shells.
4Return oysters to shells, sit on a bed of sea salt on serving platter.
5Divide dressing over oysters.
6Serve cold.

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