Oysters with Ginger Ponzu Mignonette Recipe

Oysters with Ginger Ponzu Mignonette

Makes 1 dozen

Find ginger ponzu, furikake, and togarashi with Asian ingredients in the grocery aisle. If you are unsure about what type of oysters to get, ask our fishmongers for a seasonal recommendation—they are happy to shuck them for you, too!


  • 12 small oysters, freshly shucked*
  • 2 tablespoons ginger ponzu (Japanese citrus sauce)
  • 1-inch piece fresh ginger root, peeled and finely slivered
  • 1 tablespoon furikake (seaweed seasoning)
  • Togarashi (Japanese chile blend)


  1. Drizzle each oyster with 1/2 teaspoon ginger ponzu. Top with fresh ginger, a sprinkle of furikake, and a dash of togarashi.
  2. Chef's Note:
  3. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


Amount Per Serving (based on 1 servings)
Calories: 50
Saturated Fat: 0 g
Trans Fat: 0 g
Total Fat: 1 g
Cholesterol: 25 mg
Sodium: 110 mg
Carbohydrates: 4 g
Fiber: 1 g
Added Sugars: 0 g
Total Sugar: 1 g
Protein: 5 g
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