Roy’s Hibachi Grilled Oysters

August 1, 2011 / By Foodland

Roy’s Hibachi Grilled Oysters

Tasty oysters done the easy way!
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 14 Servings


  • 3 fresh oysters
  • Citrus-Soy Sauce
  • 0.5 cup shoyu
  • 0.25 cup mirin
  • 1 Maui onion, diced
  • 0.25 cup rice vinegar
  • 1 tablespoon dashi powder
  • 3 lemons (juiced)
  • 2 limes (juiced)
  • 1 orange (juiced)
  • 0.25 teaspoon togarashi or shichimi spice
  • 1 green onion, chopped
  • 1 sesame seeds, roasted


Citrus-Soy Sauce

  1. Place shoyu, mirin, onion and vinegar in a blender and pureé until onion is finely chopped.
  2. Pour into a bowl and stir in dashi, juices and togarashi spice.


  1. When choosing fresh oysters, make sure the shells are tightly closed. For best results, purchase oysters that will be grilled the same day.
  2. Preheat grill, hibachi or broiler. If using wood or charcoal let the coals burn down to medium-low heat.
  3. Place oysters on grill, hibachi or under broiler.
  4. When oysters pop open, remove from heat and discard the top shell. Cooking time will be about 3-5 minutes, but may vary depending on heat source.
  5. Discard any oysters that don’t open.
  6. Spoon Citrus-Soy Sauce over the oysters.
  7. Garnish with finely chopped green onions and sesame seeds. Serve immediately.
Note: Togarashi spice, also known as shichimi, is a mixture of 7 seasonings. These may include various amounts of ground red pepper, sesame seeds, nori, dried citrus peel, poppy seeds, hemp seeds and sansho, a peppery dried berry. Both togarashi and shichimi may be found in the Asian section of select Foodland, Sack N Save and Foodland Farms stores.
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