Best 3 Kumamoto Oysters With Ponzu Granita And Tobiko Recipes
Kumamoto oysters, renowned for their plumpness and briny flavor, take center stage in this delectable dish. Served on a bed of crushed ice, the oysters are complemented by a refreshing ponzu granita, made with a blend of citrus juices, soy sauce, and mirin. The dish is further enhanced with tobiko, the shimmering orange roe of flying fish, adding a delightful pop of color and texture. This tantalizing appetizer or light main course is sure to impress your guests with its exquisite flavors and elegant presentation.
In addition to the main recipe, the article also includes variations using different types of oysters and additional ingredients. For those who prefer a creamy touch, there's a variation that incorporates a luscious avocado puree. If you're looking for a more substantial meal, there's a recipe that pairs the oysters with soba noodles in a flavorful broth. And for a touch of smokiness, there's a variation that involves grilling the oysters before serving them with the ponzu granita and tobiko.
JAPANESE OYSTER SHOOTERS
Impress guests with these exotic Japanese oyster shooters. Sweet and salty flavors come together for a taste explosion!
Provided by ChefJackie
Categories Appetizers and Snacks Seafood
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk mirin, sake, soy sauce, rice wine vinegar, and wasabi powder together in a bowl. Allow the mixture to sit at room temperature for 2 hours so that the sediment sinks to the bottom of the bowl.
- Shuck oysters and place 2 oysters in each shooter glass.
- Ladle 2 tablespoons of the mirin mixture into each glass, without disturbing the sediment at the bottom. Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.
Nutrition Facts : Calories 157.2 calories, Carbohydrate 13.6 g, Cholesterol 128.1 mg, Fat 3.4 g, Fiber 0.8 g, Protein 11.4 g, SaturatedFat 0.8 g, Sodium 421 mg, Sugar 6.7 g
KUMAMOTO OYSTERS WITH PONZU GRANITA AND TOBIKO
Before tasting the oysters served by Tadashi Ono at New York's Matsuri, I was convinced that the best oyster is a naked one. But there is something magical about the way frozen ponzu brings out the sweetness of a plump oyster; add the crunch of tobiko and you have something absolutely extraordinary. In our version, we serve the oysters on a bed of seaweed to keep them flat and to retain their liquor. If you can't find seaweed, substitute a bed of uncooked sushi rice. Traditional ponzu (a soy citrus sauce) is made with fish stock (dashi), but we used a kelp broth instead because we found the stock too heavy.
Categories Freeze/Chill Oyster Gourmet
Yield Makes 6 hors d'oeuvre servings
Number Of Ingredients 15
Steps:
- Make granita:
- Bring kombu and water to a simmer in a small saucepan over moderate heat, then remove from heat and cool completely, about 30 minutes. Discard kombu. Transfer 5 tablespoons kombu broth to a bowl along with remaining granita ingredients and stir until sugar is dissolved. (Reserve remaining broth for another use.)
- Pour granita mixture into an 8-inch metal baking pan and freeze, stirring and crushing lumps with a fork every 20 minutes, until evenly frozen, about 1 hour. Scrape with a fork to lighten texture, crushing any lumps.
- Open oysters and assemble dish:
- Wearing protective glove, hold an oyster, flat side up, and open it at its narrow point with oyster knife. Loosen oyster from top shell with oyster knife if necessary, discarding top shell, then loosen oyster meat within curved bottom shell, keeping it in shell. Discard any loose bits of shell. Arrange oyster on bed of seaweed and repeat with remaining oysters in same manner.
- Top each oyster with a scant 1/4 teaspoon tobiko. Serve granita on the side.
OYSTERS ON THE HALF SHELL WITH GREEN TOBIKO CAVIAR AND YUZU GRANITEE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, heat the lemon zest and lime zest with the sake over medium-high heat until the sake is evaporated. Set aside to cool.
- In a separate saucepan, mix water, sugar, yuzu juice, lemon juice, lime juice, and corn syrup and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes. Remove pot from heat and let syrup cool completely. Add the lemon and lime zest, then pour into a shallow baking dish or plastic container and place in the freezer. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.)
- Check after about 2 hours and stir the mixture. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into "ice curls." Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice. Serve after 8 hours.
- Arrange the oysters on a bed of ice. Top each oyster with 1/8 teaspoon of wasabi and 1/8 teaspoon caviar. Serve with yuzu granitee.
Tips:
- Select the freshest Kumamoto oysters: Look for plump, firm oysters with tightly closed shells. Avoid any oysters with cracked or damaged shells, as these may be contaminated.
- Shuck the oysters carefully: Use a sharp oyster knife to pry open the shells. Be careful not to damage the oyster meat, as this will affect the flavor and texture.
- Make the ponzu granita ahead of time: This will allow the flavors to develop and intensify. You can make it up to 2 days in advance and store it in the freezer.
- Use high-quality ingredients: The better the ingredients, the better the final dish will be. Look for fresh, seasonal produce and high-quality seafood.
- Serve the dish immediately: The oysters are best enjoyed when they are fresh and cold. If you are making the dish ahead of time, assemble it just before serving.
Conclusion:
This recipe for Kumamoto oysters with ponzu granita and tobiko is a delicious and elegant appetizer that is perfect for any occasion. The combination of briny oysters, tangy ponzu granita, and salty tobiko is simply irresistible. With a few simple tips, you can easily make this dish at home and impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
