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1
For the sesame aioli: Soak the hijiki in warm water for 5 minutes.
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2
Drain, chop and set aside.
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3
Heat the olive oil in a small skillet over medium heat.
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4
Add the garlic, ginger, jalapeno, and shallots to the oil and saute until they soften, about 45 seconds.
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5
Make sure you don't brown the ingredients.
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6
Next, add the soy sauce, mirin and rice wine vinegar.
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7
Turn the heat up to a boil, and reduce by half, about 1 minute.
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8
Remove from the heat.
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9
In a bowl, add the mayonnaise, hijiki and the reduced soy sauce mixture.
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10
Stir until combined.
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11
Then, slowly add the sesame oil while stirring.
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12
For the oysters: Heat the lap cheong in a saute pan over medium heat until it is slightly rendered, about 1 minute.
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13
Remove the lap cheong from the pan and dice.
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14
Next, add the olive oil, garlic and shallots to the saute pan and cook over medium heat until they're nice and toasty, about 1 minute.
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15
Make sure you don't brown the garlic and shallots.
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16
Then add the spinach and cook until it is lightly wilted.
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17
Remove the spinach from the heat and allow to cool.
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18
Finish with salt and pepper to taste.
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19
Preheat a grill to medium heat.
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20
Wash, scrub and shuck your oysters.
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21
Remove the oysters from the shells and fill the shells with sauteed spinach.
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22
Place the oysters on top of the spinach.
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23
Then top each of the oysters with more sauteed spinach, some sesame aioli and lap cheong.
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24
Put the oysters on the grill, close the lid and within 5 minutes they will be ready to eat.
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25
To plate, place some salad on a platter, such as mizuna, a Chinese lettuce.
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26
Then, set the 12 oysters on top of the salad and garnish with lemon wedges.
