Cranberry Sunomono

Cranberry Sunomono
Cranberry Sunomono

Sunomono is a classic condiment in Japan. This sauce is great for topping kumamoto oysters to balance the luscious flavor and slight fruitiness of these oysters. We recommend pairing this dish with Sauvignon Blanc.

Cranberry sunomono

Makes 1/2 cup


1/2 cup fresh cranberries, halved
1 teaspoon ginger, minced
1/2 small shallot, minced
1 tablespoon rice wine vinegar, unseasoned
1 teaspoon aji mirin rice wine (optional)
1/2 teaspoon soy sauce
1/2 teaspoon sugar
pinch kosher salt

  1. Mix all ingredients together and smash slightly with the back of a fork.
  2. Refrigerator for 1 hour before serving.
  3. Top each oyster with the sauce and be sure to keep your oysters on ice.

CHEF'S TIP: Add 1/2 cup oil to this recipe to make a great salad dressing.

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