Ingredients

• 1/3 cup rice wine vinegar
• 2 tablespoons wakame seaweed
• 2 tablespoons ogonori seaweed
• 2 tablespoons dulse seaweed
• 1 tablespoon mirin
• 1/2 tablespoon ground Szechuan peppercorns
• 1 tablespoons chopped scallion
• 1 teaspoon diced lardon, rendered
• Salt, to taste
• 12 oysters, unshucked
• 2 pounds wakame seaweed

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Instructions

1. Combine all dressing ingredients. Warm gently over low heat. Reserve.;
2. Wrap oysters in wakame seaweed. Bake oysters in their shell in a preheated 425 degree oven for 3 to 6 minutes. Remove seaweed and top shell. Place shells on a platter of sea salt. Top each oyster with a bit of the warm dressing.;