Recipe: Delicious Nikkei-style oysters

For her book Cocina Nikkei, Katinka Lansink Dodero delved into the rich gastronomy and history of the Nikkei cuisine. This is the cuisine in which Japanese immigrants brought their dishes and cooking techniques to Peru and combined them with local ingredients. This resulted in new dishes and flavors that make your mouth water. Make these Nikkei oysters right away.

The oysters are served with leche de tigre Nikkei clásico. You can now easily make these oysters and the tiger’s milk yourself.

How to make the leche de tigre Nikkei clásico

• Put the celery, white onion, garlic, ginger, coriander stems and salt in a bowl and mix everything. Refrigerate for 1 hour. This allows the vegetables to release their moisture, making them ready for use.
• Blend the salted vegetables with the lime juice for 15 seconds.
• Add the sugar, ají limo and fish stock and blend for another 5 seconds.
• Strain the juice.
• Add the amarillo paste, mix and refrigerate the tiger’s milk.

How to make Nikkei oysters

• Open the oysters and pour half a tablespoon of the tiger’s milk over each oyster.
• Garnish with fried nori, sansyo and lime zest.

Title: Cocina Nikkei
Author: Katinka Lansink Dodero
Price: 29,99
Publisher: Luitingh-Sijthoff

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• Recipe: Gin and tonic oysters (and other toppings you have to try if you love oysters)