Savor raw oysters served with three spicy, slightly sweet, and fiery salsas.

　　

Ingredients

Makes 4 servings

　　

For Matsuhisa Salsa - Yields 1 1/2 cups plus 2 tablespoons (330 ml)

1/2 cup (60 g) finely chopped onion

　　1 tablespoon soy sauce

　　1/2 cup rice vinegar

　　1/2 teaspoon sea salt

　　1/4 teaspoon chili garlic sauce

　　1/4 teaspoon chili oil

　　1/4 teaspoon finely grated ginger

　　1 tablespoon grapeseed oil

　　1/2 cup (10 g) finely chopped parsley leaves

　　

For Maui Onion Salsa - Yields 2 1/4 cups (450 ml)

1 cup (100 g) finely chopped Maui onion

　　3/4 cup (150 g) finely chopped tomato

　　6 tablespoons Ponzu

　　2 teaspoons orange juice (freshly squeezed)

　　1 teaspoon hot chili sauce

　　

For Jalapeño Salsa - Yields 1 3/4 cups (350 ml)

2 finely chopped jalapeños

　　1 1/4 cups (125 g) finely chopped onion

　　1 teaspoon sea salt

　　5 teaspoons extra virgin olive oil

　　5 tablespoons lemon juice

　　

For Oysters

12 fresh oysters in the shell

　　4 tablespoons Matsuhisa Salsa

　　4 tablespoons Maui Onion Salsa

　　4 tablespoons Jalapeño Salsa

　　finely chopped chives for garnish

　　

Make Matsuhisa Salsa:

Step 1

Combine all the ingredients. Add the parsley just before use.

　　

Make Maui Onion Salsa:

Step 2

Combine all ingredients.

　　

Make Jalapeño Salsa:

Step 3

Combine all ingredients.

　　

Assemble oysters:

Step 4

1. Remove the oysters from their shells and rinse under cold water. Drain.

　　

Step 5

2. Arrange the oysters in their shells on a serving dish lined with crushed ice and top with a little of each salsa — i.e. four oysters per salsa.

　　

Step 6

3. Sprinkle the chives over the Maui Onion Salsa.

　　Nobu: The CookbookKodansha International