Fresh Oyster Platter With Three Sauces - cooking recipe

Ingredients

24 None fresh oysters, chilled
2 tsp lime zest
2 tbsp salmon roe
2 tsp white sesame seeds, toasted
None None FOR THE PONSU SAUCE
5 (3/4 inch) pieces konbu seaweed, cut into strips
1/2 tbsp Japanese soy sauce
1/2 tbsp sake
2 tsp lemon juice
2 tsp lime juice
2 tsp mirin
2 tsp rice vinegar
2 tsp bonito flakes
1/2 tsp sugar
None None FOR THE WASABI SAUCE
1/4 cup rice vinegar
1 tbsp heavy cream
2 tsp wasabi paste
1/2 tsp sugar
2 tsp mirin
None None FOR THE GINGER SAUCE
2 tsp sake
1/2 tbsp rice vinegar
1 tbsp Japanese soy sauce
1/3 inch fresh ginger, grated
1 tsp sugar
1/2 tsp sesame oil

Preparation

For the ponzu sauce, combine all ingredients in a small bowl. Cover and chill for 24 hours. Strain through a fine-mesh sieve into a small serving bowl.
For the wasabi sauce, whisk all ingredients in a serving small bowl until smooth. Cover and chill for 30 mins.
For the ginger sauce, combine all ingredients in a small serving bowl. Cover and chill for 30 mins.
Arrange oysters on a serving platter. Drizzle 8 oysters with ponzu sauce and sprinkle with lime zest. Drizzle 8 oysters with wasabi sauce and top with salmon roe. Drizzle remaining oysters with ginger sauce and sprinkle with sesame seeds.