Kumamoto Oysters With Ponzu Granita And Tobiko
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
43
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Water3 tbsps
Soy Sauce3 tbsps
Rice Vinegar (not seasoned)2 tbsps
Juice (fresh or bottled yuzu)1 tsp
SugarDirections:
1
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
2
Discard kombu
3
Transfer 5 tablespoons kombu broth to a bowl along with remaining granita ingredients and stir until sugar is dissolved
4
(Reserve remaining broth for another use
5
) 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
6
Scrape with a fork to lighten texture, crushing any lumps
7
Bring kombu and water to a simmer in a small saucepan over moderate heat, then remove from heat and cool completely, about 30 minutes
8
Discard kombu
9
Transfer 5 tablespoons kombu broth to a bowl along with remaining granita ingredients and stir until sugar is dissolved
10
(Reserve remaining broth for another use
11
) 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
12
Scrape with a fork to lighten texture, crushing any lumps
13
Open oysters and assemble dish: Wearing protective glove, hold an oyster, flat side up, and open it at its narrow point with oyster knife
14
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
15
Discard any loose bits of shell
16
Arrange oyster on bed of seaweed and repeat with remaining oysters in same manner
17
Top each oyster with a scant 1/4 teaspoon tobiko
18
Serve granita on the side
19
Wearing protective glove, hold an oyster, flat side up, and open it at its narrow point with oyster knife
20
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
21
Discard any loose bits of shell
22
Arrange oyster on bed of seaweed and repeat with remaining oysters in same manner
23
Top each oyster with a scant 1/4 teaspoon tobiko
24
Serve granita on the side