2 have already made this dish!
The preparation:
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First, you need to open the oysters. This is not that easy. So make sure to watch the video and be careful not to get hurt! I have linked a knife and gloves in the utensils!
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Now chop the scallions.
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Now you can transfer them together with Ponzu into the oyster shells and then the oysters can be eaten.
Table of contents:
Summary
Welcome to "Austern mit Ponzu," where you can explore the delicious world of Japanese oysters, a popular delicacy enjoyed throughout Japan. Unlike their often high-priced counterparts in Germany, these oysters, known as Kakis, are available in a variety of sizes and flavors from regions such as Hokkaido in the north to Hiroshima in the south. Their intense and salty taste pairs beautifully with Ponzu sauce, a favorite among many, including the author's parents, who also enjoy additional toppings like lemon and lime for an extra zing. Discover more about Japanese oysters and learn the best techniques for opening them through engaging content and informative resources.
Oysters are incredibly popular in Japan and are eaten frequently. Unlike in Germany, oysters are not expensive at all in Japan. You can get them in a variety of sizes and from different parts of Japan, from northern provinces like Hokkaido to Hiroshima in the south. They have a strong and salty flavor. My parents love to eat oysters with Ponzu, but I like to add other toppings, like lemon and lime - they go really well!
Here you can find lots more info about Japanese oysters!
The right way to open oysters - I recommend this video
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