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.
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Laghari shahid
[email protected]This dish was a bit too complicated for my taste. I think I would have preferred it if the recipe had been simpler. Otherwise, the flavors were good and the oysters were cooked well.
Marce Torres
[email protected]I'm not a big fan of oysters, but I decided to try this recipe anyway. I was pleasantly surprised! The oysters were cooked perfectly and the ponzu granita and tobiko were a great addition. I would definitely recommend this recipe to anyone who is loo
Raza Saqi
[email protected]I love the combination of flavors in this dish. The ponzu granita is tangy and refreshing, while the tobiko adds a salty crunch. The oysters are perfectly cooked and briny. This is a great dish for a summer party.
Sudheer Solangi
[email protected]This is a great recipe for a special occasion. The oysters were plump and juicy, and the ponzu granita and tobiko added a nice touch of elegance. I would definitely make this again for a party or dinner with friends.
Sorochukwu Chris
[email protected]I was disappointed with this recipe. The oysters were overcooked and the ponzu granita was too icy. I think I'll stick to my usual method of preparing oysters.
Imran Rajpoot
[email protected]This dish was a bit too salty for my taste. I think I would have preferred it if the ponzu granita had been made with less soy sauce. Otherwise, the flavors were well-balanced and the oysters were cooked perfectly.
neveah king
[email protected]I'm always looking for new and exciting ways to prepare oysters, and this recipe definitely delivered. The ponzu granita and tobiko added a wonderful layer of complexity to the briny oysters. I would highly recommend this recipe to anyone who loves s
Hammad Naseem
[email protected]The Kumamoto oysters with ponzu granita and tobiko were a hit at my dinner party. Everyone raved about the combination of flavors and textures. I especially loved the way the ponzu granita melted in my mouth, releasing a burst of citrusy flavor. This
Twin Morine
[email protected]I was amazed by how easy this dish was to make. I'm not a seasoned cook, but I was able to follow the recipe without any trouble. The end result was a dish that looked and tasted like it came from a fancy restaurant. I'll definitely be making this ag
Tony Herrera
[email protected]This dish was a delightful journey for my taste buds. The oysters were plump and briny, perfectly complemented by the tangy ponzu granita and the salty tobiko. The combination of flavors and textures was exquisite, making each bite a memorable experi