Ingredients
1/3 cup rice wine vinegar
2 tablespoons wakame seaweed
2 tablespoons ogonori seaweed
2 tablespoons dulse seaweed
1 tablespoon mirin
1/2 tablespoon ground Szechuan peppercorns
1 tablespoons chopped scallion
1 teaspoon diced lardon, rendered
Salt, to taste
12 oysters, unshucked
2 pounds wakame seaweed
Directions
- Combine all dressing ingredients. Warm gently over low heat. Reserve.
- Wrap oysters in wakame seaweed. Bake oysters in their shell in a preheated 425 degree oven for 3 to 6 minutes. Remove seaweed and top shell. Place shells on a platter of sea salt. Top each oyster with a bit of the warm dressing.
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