Oyster with Ponzu & Pickled Shallots
The combination of Japanese flavors with the fresh oyster is an easy way to take your oysters to a new level.
This recipe is a great starter! Perfect for serving with a pre-dinner cocktail, as part of a seafood platter, or as a sharing dish.
Want to open your own oysters? Find it here on CREME! Keep in mind to save their shells for plating!
Add ⅔ cup of rice wine vinegar to a saucepan over high heat
Combine ½ cup of sugar with a pinch of salt and add to the saucepan. Stir to dissolve
Add a 5 cm x 5 cm kombu leaf
Add the juice of ½ a lemon
Bring it to a boil and stir until no grains of sugar are visible. Turn off the heat
Transfer the liquid to a container. Remove the kombu leaf and let it cool down
Trim, halve, and peel 2 large shallots
Separate the inner parts and reserve for another recipe. Thinly slice and cut the outer layers into a very small dice
Transfer the shallots to the liquid and let them sit for at least 10m to pickle. The pickled shallots are ready. Store them in the refrigerator in the liquid
Add 7 tbsp of soy sauce to a bowl
Add 5⅓ tbsp of mirin
Add 3 tsp of rice wine vinegar
Add 3 tsp of water
Add 4 tsp of yuzu juice
Stir to combine. The ponzu sauce is ready
Dip the oyster in fresh cold water and pat it dry
Wash the shells, scraping off any remaining oyster muscle
Put the oyster back in the washed shell and add 1 tsp of the ponzu sauce
Add ½ tsp of the pickled shallots and garnish with edible flowers. The oyster with ponzu & pickled shallots is ready
Yield 4 pieces