Japanese:

Ingredients:

• 2 dozen oysters, preferably freshly shucked

Dressing:

• 1/3 cup Chang’s Light Soy Sauce
• 1/3 cup mirin
• 1 tbsp. rice vinegar
• ½ tsp. Chang’s Sesame Oil
• 1 tbsp. very finely sliced chives

Method:

1. Combine all dressing ingredients in a bowl, and spoon over oysters.
2. Serve immediately.

Chinese:

Ingredients:

• 2 dozen oysters, preferably freshly shucked

Dressing:

• 2 tbsp. neutral oil
• 1 clove garlic, very finely diced
• 1 thumb ginger, cut in fine julienne
• ¼ cup Chang’s Light Soy Sauce
• 1 tbsp. Shaosing rice wine
• ½ tsp. Chang’s Sesame Oil
• 1 spring onion, shredded

Method:

1. Heat one tablespoon of oil in a small saucepan, and soften the garlic and ginger. Add the soy and Shaosing, and remove from heat and allow to cool.
2. Stir through the sesame oil and the remaining tablespoon of neutral oil.
3. Spoon dressing over oysters and top with shredded spring onion.
4. Serve immediately.