I'm trying to recreate a sashimi oyster dish my DH had in Narita many years ago. He remembers a small dish of pickled oysters - not cooked, but firm because they had been marinated in vinegar, he thinks.
The only thing close I've found is the Kaki-oyster cocktail in the book Shashimi by Hideo Dekura - which looks great but is far more complicated that what DH had. If I don't come up with anything better, I'll use the vinaigrette (rice vinegar, sugar, mirin, soy sauce) from that recipe. Any ideas? Thanks!