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We created this oyster especially for the Oesterfestival 2026 at the Oesterij in Yerseke. For three days, from 17 to 19 October, everything there revolves around the start of the Zeeland oyster season. Among the oyster pits we served our own take: a fresh oyster with a creamy sesame dressing made with Tomasu Soy Sauce.
Ingredients
For 12 oysters
- 12 fresh oysters
- For the Japanese style mayonnaise
- 2 egg yolks, at room temperature
- 20 ml sushi vinegar
- 2 tsp Dijon mustard, or ½ tsp Japanese karashi (Japanese mustard)
- ½ tsp Tomasu Soy Salt
- 2 tsp dashi stock
- 40 ml neutral oil, such as sunflower oil
For the sesame dressing
- 2 tbsp homemade Japanese style mayonnaise or Kewpie
- 1 tsp Tomasu Soy Sauce
- 1 tsp sushi vinegar
- 15 g toasted sesame oil
- 2 tsp dashi stock
- 2 tsp sesame seeds
- A little Tomasu Soy Sambal, to taste (optional)
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Preparation
Start with the mayonnaise. Put the egg yolks, sushi vinegar, mustard, Tomasu Soy Salt and dashi stock in a tall, narrow jug. Pour the oil on top and let it settle for half a minute. Place a stick blender on the bottom and blend without moving until a thick, pale mayonnaise forms, then slowly pull the blender up until all the oil is absorbed. The mayonnaise keeps for 4 days in a sealed jar in the fridge.
Toast the sesame seeds in a dry pan over medium heat for about 2 minutes, until golden brown, then let them cool. Stir 2 tablespoons of the mayonnaise and the Tomasu Soy Sauce in a small bowl until smooth. Add the sushi vinegar and the dashi stock and whisk in the sesame oil last. For a little heat, stir in a small amount of Tomasu Soy Sambal. Leave the dressing in the fridge for 10 minutes so the flavours can come together.
Open the oysters just before serving and loosen them from the shell. Place them on a bed of ice or coarse sea salt. Spoon half a teaspoon of dressing onto each oyster and finish with the toasted sesame seeds.
Pairing tip: serve a small glass or a shot of yuzu sake after the oyster. It's fresh citrus lifts the creamy sesame and the briny oyster beautifully.
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