| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Japanese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Sake (up to) |
| 3 |
|
Scallions (cut the long way; then across fine; including most of green tops) (up to) |
| 4 |
tb |
Tobiko (flying fish roe; find at Japanese markets) (up to) |
| 2 |
tb |
Purple pickled garlic (Japanese markets) |
|
|
Finely chopped fresh chiles to taste (Thai Bird; Habanero, Serrano) |
INSTRUCTIONS
This sauce is an awesome rainbow of color and flavor. Again, chill the
sauce, then spoon into shucked raw oysters before slurping.
Some sushi bars will sell you tobiko and pickled garlic, if you have
trouble finding it in Japanese markets, or if there are none in your area.
If no sushi bars in your area, oh well...
Will Borgeson <szborges@peseta.ucdavis.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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