To make the Asian vinaigrette, mix all the ingredients in a glass jar, seal and shake well. If you can get some, place a little fresh seaweed on each plate. Arrange 4-5 oysters per person on top ...
Use fresh oysters that are still in the shells, not the shucked ones from jars. The oysters should be small to medium-sized. I like to add a bit of heat to the combination by adding gochujang ...