Fresh Oyster Platter With Three Sauces

• 24 None fresh oysters, chilled
• 2 tsp lime zest
• 2 tbsp salmon roe
• 2 tsp white sesame seeds, toasted
• None None FOR THE PONSU SAUCE
• 5 (3/4 inch) pieces konbu seaweed, cut into strips
• 1/2 tbsp Japanese soy sauce
• 1/2 tbsp sake
• 2 tsp lemon juice
• 2 tsp lime juice
• 2 tsp mirin
• 2 tsp rice vinegar
• 2 tsp bonito flakes
• 1/2 tsp sugar
• None None FOR THE WASABI SAUCE
• 1/4 cup rice vinegar
• 1 tbsp heavy cream
• 2 tsp wasabi paste
• 1/2 tsp sugar
• 2 tsp mirin
• None None FOR THE GINGER SAUCE
• 2 tsp sake
• 1/2 tbsp rice vinegar
• 1 tbsp Japanese soy sauce
• 1/3 inch fresh ginger, grated
• 1 tsp sugar
• 1/2 tsp sesame oil

1. For the ponzu sauce, combine all ingredients in a small bowl. Cover and chill for 24 hours. Strain through a fine-mesh sieve into a small serving bowl.
2. For the wasabi sauce, whisk all ingredients in a serving small bowl until smooth. Cover and chill for 30 mins.
3. For the ginger sauce, combine all ingredients in a small serving bowl. Cover and chill for 30 mins.
4. Arrange oysters on a serving platter. Drizzle 8 oysters with ponzu sauce and sprinkle with lime zest. Drizzle 8 oysters with wasabi sauce and top with salmon roe. Drizzle remaining oysters with ginger sauce and sprinkle with sesame seeds.

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Taken from recipes-plus.com/api/v2.0/recipes/33081 (may not work)