Mirin & ginger dressing for King Island oysters

From our King Island Issue courtesy of Stephen Russell, chef at the Grassy Club


Fresh grated ginger
King Island honey
Mixture of vegetables cut to 3mm dice
(I use carrot, celery, leek & capsicum.)
Soy sauce.

The idea of this dressing is to build the flavours. I always add the ginger to the vegetables, then mix in the honey, then the mirin and add soy last of all.

Stephen says if you can’t get the King Island oysters it’s ok with your best local ones too.