Kumamoto Oysters with Ponzu Granita and Tobiko

Name: Kumamoto Oysters with Ponzu Granita and Tobiko
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 1 inch wide) piece kombu (dried kelp), rinsed; 3 Tbsps mirin (Japanese sweet rice wine); 18 smalls oysters (preferably Kumamoto or Prince Edward Island), not shucked; 3 Tbsps rice vinegar (not seasoned); 454 grams Garnish: a bed of seaweed; 3 Tbsps soy sauce; 1 teaspoon sugar; 237 milliliters water; 2 Tbsps fresh or bottled yuzu juice

If $6.62 per serving falls in your budget, Kumamoto Oysters with Ponzu Granitan and Tobiko might be a spectacular gluten free, dairy free, and pescatarian recipe to try. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 58 calories. This recipe serves 6. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 5 hours. Head to the store and pick up kombu, bottled yuzu juice, water, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Kombu

Water

Equipment you will use

Sauce Pan

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.)

Ingredients you will need

Broth

Kombu

Sugar

Equipment you will use

Bowl

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.

Equipment you will use

Baking Pan

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.

Ingredients you will need

Oysters

Seaweed

Meat

Equipment you will use

Knife

Top each oyster with a scant 1/4 teaspoon tobiko.

Ingredients you will need

Oysters

Serve granita on the side.

• Oysters can be opened and arranged on platter with tobiko 2 hours ahead and chilled, loosely covered.• Granita can be made 2 days ahead and frozen, covered. Scrape again before serving.

Ingredients you will need

Oysters