3 slices white toast bread, crusts removed
2 teaspoons sesame oil
½ teaspoon sea salt
36 oysters in the half shell (I used Pacific oysters)
3 tablespoons Japanese pickled ginger, finely shredded
¾ cup microgreens, to garnish
½ cup Japanese mayonnaise
1½ teaspoons wasabi paste
Wasabi mayo: Whisk the mayonnaise and wasabi paste together and store in a covered container in the fridge until ready to serve, up to 4 days.
Preheat the oven to 200°C.
Roughly chop the bread and put it in a food processor. Whiz the bread to form crumbs, drizzling in the sesame oil at the same time. Tip the crumbs out on to an oven tray and bake 5–8 minutes until golden (give them a little mix up at 5 minutes so they don’t brown too quickly around the edges).
Allow the breadcrumbs to cool and mix through salt.
Arrange oysters in the half shell on a platter lined with ice or rock salt. Dab half a teaspoon of wasabi mayo on each, then top with a little pickled ginger, crunchy sesame breadcrumbs and microgreens. Serve immediately. Makes 36.