Oysters with Wenzhou

Quickly wash the oysters in their shells, place them in a steamer and steam for 5 to 7 minutes. Insert a knife into the gap in the open opening and remove the meat

Grate the radish, wrap it in a cloth, and squeeze out the water (you should get about 300cc of juice)

Remove the flesh from the grapefruit

Roughly chop the mitsuba and quickly stir fry in a pot with 3 tablespoons of sake. Once the color becomes bright, remove from the pot and place in a colander

Put 300cc of daikon radish juice and bonito flakes in a pot and heat it.
Once it boils, strain it and let it cool. (If you're short on time, cool it in an ice bath.)

Add the steamed oysters, grapefruit, mitsuba, light soy sauce, and 2 tablespoons of the juice from [5] to the grated daikon radish, and mix well to finish