Oysters With Seaweed And Cucumber Mignonette

• 2 tablespoons hijiki seaweed
• 3 ounces rice wine vinegar
• 2 ounces sake
• 1 ounce mirin (cooking sake)
• 1 tablespoon fresh ginger, peeled and minced
• 1/2 teaspoon freshly cracked pepper
• 2 tablespoons cucumber, peeled and minced
• 24 oysters
• 3 tablespoons wasabi-cured flying fish roe (optional)

1. Soak the hijiki in warm water for 30 minutes or until it is soft.
2. Drain and chop coarsely.
3. Mix it with the vinegar, sake, mirin, ginger and pepper.
4. Refrigerate for 20 minutes, or until ready to serve.
5. Shuck the oysters and arrange them on ice on four plates.
6. Add the cucumber to the sauce.
7. Top the oysters with the sauce and a small dollop of flying fish roe.

hijiki seaweed, rice wine vinegar, sake, fresh ginger, freshly cracked pepper, cucumber, oysters, wasabicured flying fish roe

Taken from cooking.nytimes.com/recipes/5260 (may not work)