with Cucumber Sunomono
Pairs with SEAGLASS Central Coast Sauvignon BlancPrint Recipe
Perfectly crafted to pair beautifully with SEAGLASS Central Coast Sauvignon Blanc. This coastal recipe elevates the oysters by combining fresh ingredients for a balanced tasty sauce.
kombu (dried kelp) - 2” x 3”
orange jJuice – freshly squeezed
lime juice – freshly squeezed
english cucumber – peeled and diced fine
carrot – diced small
shallot – diced fine
Combine sake, mirin, and kombu in a nonreactive pot. Reduce on medium heat until thickened, about 1⁄4 cup (it will have a syrup like consistency). Remove the kombu and allow to cool.
Transfer the cooled reduction to a bowl and stir in soy sauce, orange juice, lime juice. Add cucumber, carrot, and shallot. Spoon over freshly shucked oysters.