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Oysters with Japanese dressing

4 persons | Fish and shellfish | Fish | Side dish


Start by removing the seeds from the cucumber and cut it into very fine cubes. Then grate the lime and squeeze half of the lime. Then peel and grate the ginger. Then finely chop the chilli and save a little for later. Start by mixing the sesame oil and soy sauce with the ginger, chilli and lime juice. Now heat your YAKINIKU® to 150 °C and place the pro set in the Kamado. Then place the grill grid on the highest level in the multilevel lift. Let the Kamado heat up further to 200 °C. Place the oysters on the smoking board, on the grid and wait for about 3 minutes until the oyster pops open or you hear a hissing sound. When this happens, remove the oysters from the BBQ and open them once they have cooled down a little. First check if the oyster is loose from the shell. Finally, add the vinaigrette and finish the oysters with lime zest and a few rings of the remaining chilli pepper.


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  • 8 oysters
  • ½ cucumber
  • zest and juice of 1 lime
  • 1 inch ginger
  • ½ chili
  • 2 tbsp sesame oil
  • 1 teaspoon soy sauce


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