Oysters with Japanese sauce
( SERVES 4 )
- Whisk the egg yolks, mustard and vinegar until light in colour. Add the sesame oil then slowly drizzle in the canola oil until a mayonnaise consistency is achieved. This can be prepared ahead and refrigerated.
- Gently rinse the oysters in a bowl of cold water. Loosen the oysters from their shells with a sharp knife.
- Place a spoonful of the sauce on each oyster and sprinkle with sesame seeds. Grill until the sauce has coloured. The oysters should not be cooked, just warmed. Top with the wakame.