Japanese-style oysters, cucumber noodles, pickled ginger & soy dipping sauce

Courtesy Peter Goffe-Wood from Kitchen Cowboys in Salt River and a Master chef SA judge

Do you know that there are two species of oysters living in South Africa?
The Pacific oyster is not indigenous to South Africa – it’s from the Pacific coast of Asia originally – but it’s a good #sustainableseafood option that’s now cultivated on floating rafts off South Africa’s coast. The Cape Oyster is the other species living in South Africa. This one is native to our waters, but depending on where it comes from it may be green or orange according to #SASSI.

Ingredients

6 medium oysters, shucked
1 cucumber
50 g pickled sushi ginger
50 ml Kikkoman soy sauce

method

Cut the cucumber into noodles using a mandolin.
Remove the oysters from their shells, place a small amount of cucumber noodles in the bottom of the shells and then replace the oysters.
Serve on a bed of crushed ice or coarse salt garnish with a little of the ginger and a dribble of soy.