Nikkei oysters

Open the oysters. Strain the oyster juice through a sieve into a cup or bowl and set aside.

Mix the soy sauce with the sake, mirin, and 1 tablespoon of the oyster juice. Pour this sauce over half of the oysters. Dice the cucumber and mix it with the ginger and spring onion. Place this mixture on top of the oysters with the soy-sake-mirin dressing and drizzle with a little sesame oil . Finally, top with the tobiko.

For the other six oysters, mix the jalapeño with the shallot and lime juice. Combine with a 1/2 tablespoon of oyster juice and the cilantro leaves. Spoon this mixture over the oysters and garnish with extra cilantro. Serve with lime.