Oysters with ginger Japanese dressing

  • serves 4
  • A little effort

This would make a special light but flavoursome starter for a Christmas meal. Salmon roe is available in fishmongers and supermarkets, or look for tobiko (smaller eggs) in Japanese shops and from japancentre.com.



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


  • 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.

Nutritional Information

  • Kcals 60
  • Fat 1.6g
  • Carbs 1.7g
  • Fibre 0.1g
  • Protein 9.5g
  • Salt 1.5g