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Ingredients

  • 1cm piece ginger, finely grated
  • 2 spring onions, finely shredded
  • 1 tbsp Japanese soy sauce
  • 1 tbsp Japanese rice vinegar
  • 1 tsp golden caster sugar
  • 24 oysters, freshly shucked
  • 50g salmon roe or tobiko

Method

  • STEP 1

    Put the ginger and most of the spring onion in a bowl, then add the soy sauce, rice vinegar and sugar and leave for 5 minutes.

  • STEP 2

    Arrange the oysters on a platter of ice. Put some dressing and some more shredded spring onion in each. Divide the roe between them.

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