Asian Mignonette

glidemagazine.com

As I mentioned in the classic cocktail post, an Asian Mignonette is an interesting and delectable variation for an oyster topping.

Having only tried it a few times at the schmanciest of restaurants, I was intrigued to see how the homemade version would stack up. Turns out: really darn well.

This particular blend has a depth of flavor that lends a whole new element to the oyster, but it still brings the tang you’re looking for with an oyster garnish. Again, if you’re working with quality oysters, I say go naked: splash of sauce and slurp.

1/2 cup of sake
2 shallots, minced
1/4 cup of minced ginger
1/2 cup of rice wine vinegar
3 teaspoons of soy sauce
3 tablespoon of chopped cilantro
3 green onions, chopped

  1. Mix all ingredients.
  2. Let sit for 30 minutes.
  3. Serve.
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Filed under Asian food, Sauces, Toppings

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