Oysters 3 Ways


Oysters 3 Ways
The Bougey Oyster


  • ¼ cup thickened cream
  • 1 teaspoon wasabi
  • 12 freshly shucked oyster 
  • 2 tablespoons pickled ginger
  • 1 tablespoon salmon caviar


  1. In a mixing bowl beat the cream and wasabi with an electric mixer until the cream is thickened and whipped.
  2. Place a teaspoon of the cream mix on each oyster and top with a piece of pickled ginger and small amount of the caviar.

The Asian Oyster


  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • ¼ teaspoon sesame seed oil
  • 1 shallot, thinly sliced
  • ¼ telegraph cucumber, deseeded and julienned
  • 1 radish, julienned 
  • 12 freshly shucked oysters


  1. In a mixing bowl add the mirin, soy sauce and sesame seed oil. 
  2. Add the shallot, cucumber and radish to the bowl and mix until well combined,
  3. Divide the mix over the oysters and serve.

The Straya Oyster


  • 2 tablespoon apple cider vinegar
  • 1 teaspoon caster sugar
  • 1 tablespoon finger lime pulp
  • 12 freshly shucked oysters
  • Micro cilantro (optional)


  1. In a mixing bowl mix the vinegar and sugar until the sugar has dissolved. Add the finger lime pulp and mix.
  2. Spoon the mixture over each oyster and garnish with micro cilantro.


  • Try not to buy oysters pre-opened. It is always best to get oyster shucked on they day of purchase in front of your eyes. Guarantees freshness, quality and a deep salty taste!

Serves: 6
Time: 20 minutes

Recipe by Jacob Leung | jacobfood.com | @jacobfood 


Ingredients for Oysters 3 Ways


Hinode Mirin Sweet Cooking Sauce 320ml

$3.99 ea

Kikkoman Soy Sauce 250ml

$5.50 ea