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Asian Mignonette

Writer: goldenstateservicesj
goldenstateservicesj
Mar 5, 2012
1 min read

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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