Wasabi is now being grown in Tasmania, so fresh wasabi root is becoming more widely available, if you can find some, use finely grated wasabi root instead of wasabi paste.
½ cup mirin (see notes)
¼ cup rice vinegar
3 teaspoons wasabi paste
1 Lebanese cucumber, seeded and finely diced
36 freshly shucked oysters
1½ tablespoons pickled ginger
Combine mirin, vinegar and wasabi and toss through cucumber.
Lift oysters out of their shells, divide cucumber salad between shells and place oysters on top.
Garnish with a little pickled ginger and serve.
Mirin is a sweet Japanese fortified rice wine used for cooking. True mirin (labelled ‘hon mirin’) contains alcohol, so what is available in supermarkets and Asian grocery stores, and normally used, is non-alcoholic ‘mirin seasoning’.
Steamed Saucer Scallops.