50 ml lemon juiceWipe konbu clean with a damp cloth.
100 ml soy sauce
200 ml rice wine vinegar
4" piece dried konbu seaweed
1 small daikon
1 large cucumber
Refrigerate with all liquid ingredients for minimum 2 days.
Peel daikon and dice into 3 mm cubes.
Peel, deseed cucumber and dice into 3 mm cubes.
Serve freshly opened oysters with a teaspoon of cold ponzu dressing, daikon and cucumber.