Kaki No Sunomono (Oysters in Vinegar)
SERVINGS 4
1 box fresh frozen oysters
1 daikon
Thaw oysters, wash and cut into 3 or 4 pieces if they are large. If they are of cocktail size, use them whole.
Peel or scrape daikon and grate. Drain some liquid. Add to oyster and mix well.
Pour enough sanbaizu sauce to suit taste.
SAUCE:
3 tablespoons shoyu
1-1/2 tablespoons lemon or lime juice
1-1/2 tablespoons sugar
1/2 teaspoon gourmet powder
