Chef Cho Venevongsa
Wasabi On Broadway
Each variety of oyster has a unique taste, making this a great dish to share.
2 kumamoto oysters
2 royal miyaki oysters
2 stellar bay gold oysters
2 golden mantle oysters
2 Tbsp chopped green onion
3 Tbsp finely grated white daikon
1 Tbsp togarashi (Japanese chile powder)
1 lemon, cut in wedges
1 lime, cut in wedges
1 banana leaf, to garnish
- Open each oyster and place on a bed of ice.
- Top each with a pinch of green onion and grated daikon.
- Sprinkle with togarashi.
Serve on tray or bowl of ice. Garnish with lemon and lime wedges and banana leaf in center.
Yield 4 servings
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