Rock oyster cocktail sauce horseradish flavor
Pickled horseradish accents. Although this recipe uses only small amounts, it can also be used as a side dish for other meat dishes.
How to make it
1
Prepare pickled horseradish.
Peel the horseradish, peel the tuna, then chopped into shredded chops. Place in a small bowl, add vinegar, sugar, salt and white wine to soak, and soak it overnight.
2
Prepare a cocktail sauce.
Add all the seasonings and the appropriate amount of pickled watered horseradish to a bowl and mix well.
3
Remove the rock oysters from their shells and wash the meat in ice water. Place arugula on a plate, place it in its shell and place the rock oyster meat on top.
4
Squeeze the rock oyster meat with lemon juice and sprinkle with white pepper. Add about 1 tablespoon of cocktail sauce.
5
Topped with chopped clams and shiso leaves, pour in olive oil and complete the process.
Ingredients for 1 person
-
- Rock oysters
- 1 piece
-
[Pickled horseradish (easy to make)]
- Horse radish
- 25g
-
- vinegar
- Appropriate amount
-
- sugar
- 1 tablespoon
-
- salt
- A little
-
- White wine
- 1 tablespoon
-
[Cocktail sauce (easy to make)]
- ketchup
- 140g
-
- Lemon juice
- 8cc
-
- Tabasco
- A little
-
- Worcester sauce
- A little
-
- arugula
- A little
-
- Lemon juice
- A little
-
- White pepper
- A little
-
- For assatsuki
- A little
-
- For toppings with shiso leaves
- A little
-
-
Olive oil
finishing
Aldoino extra virgin - A little
-
Olive oil
finishing
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
