Daikon-wrapped oysters with cucumber and bergamot

How many ways can you dress an oyster? For starters, try wrapping your oysters in paper-thin sheets of daikon to add a crisp pungent, peppery bite. A light drizzle of chilled cucumber jus makes the perfect oyster pairing, since cucumber and buttermilk provide green, cucumber-scented links to the raw oysters. Served with a few citrusy drops of bergamot gel to finish, these daikon-wrapped oysters are are refreshing alternative to the usual lemon wedge or mignonette pairing.


Daikon-wrapped oysters with cucumber and bergamot

Makes 4 servings

Cucumber jus


  • 250 g cucumber, chopped
  • 50 g buttermilk
  • fresh cilantro, to taste
  • salt, to taste
  • freshly ground black pepper, to taste

Blend the cucumber, cilantro and buttermilk in a food processor until smooth. Sieve and season the cucumber jus with salt and pepper, to taste.

Bergamot gel


  • 110 g freshly squeezed bergamot juice
  • 50 g simple syrup
  • 2 g Texturas Citras
  • 1.8 g agar

In a small saucepan, mix all of the ingredients together and bring to a boil. Remove from heat. Allow the gel to set. Using a hand mixer, blend the bergamot gel until smooth.

Daikon-wrapped oysters with cucumber and bergamot


  • 4 raw oysters, halved
  • ½ of a daikon, peeled
  • cucumber jus (recipe above)
  • bergamot gel (recipe above)
  • caviar, to taste

Peel the daikon. Using a mandolin, carefully slice the daikon lengthwise into 4 long, thin strips. Stack 2 oyster halves—one on top of the other for height—at the end of a daikon strip and begin rolling to surround the oyster completely, like cannelloni. Repeat for each oyster so that you end up with 4 daikon-wrapped oysters.

Spoon the bergamot gel into a piping bag. Reserve and set aside.

Arrange the daikon-wrapped oysters on a plate and garnish with some caviar. Then drizzle the cucumber jus onto the plate. Pipe a few small dots of the bergamot gel and serve immediately.

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