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
- Mix all ingredients together and smash slightly with the back of a fork.
- Refrigerator for 1 hour before serving.
- 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.