24 oysters, refrigerated
3 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons mirin
2 tablespoons minced leek, pale green portion only
Reserve the oysters refrigerated until ready to open. Make the sauce by stirring together the vinegar, soy sauce, mirin, and leek. Open the oysters and arrange on a platter. Spoon about half a teaspoon of the sauce onto each oyster, and serve immediately.