Fresh Oysters with Three Sauces 三醤油と新鮮な牡蠣

How to make Fresh Oysters with Three Sauces Recipe - Fresh oysters are delicious with just lemon juice and sea salt, but sometimes it’s nice to spice things up. This recipe features three impressive sauces, each with its own distinct flavor . Make sure you have plenty of ice on hand for serving.

MAKES 1 SERVINGS

Ingredients:
1 teaspoon gelatin
1 teaspoon water
1 kiwi
½ teaspoon rice vinegar
½ teaspoon water
¼ teaspoon mirin
¼ teaspoon light color soy sauce
½ teaspoon umeboshi (plum jelly)
½ teaspoon ponzu (citrus-based sauce)
Crushed ice, for serving
3 fresh oysters
3 small slices hot pepper, for garnish
1 tablespoon finely chopped scallions, for garnish
1 lemon, halved
1 tablespoon grated carrot, for garnish
2 tablespoons grated radish, for garnish

Method:

 

1. Combine the gelatin and water in a pot and heat over mediumhigh (about 158°F) heat until warm; set aside (Fig. a).

2. Peel about three-quarters of the kiwi. Leave about one-quarter unpeeled so it is easier to hold. Grate the peeled part of the kiwi and set aside. (Fig. b).

3. Make tosazu by combining the rice vinegar, water, mirin and soy sauce in a small bowl.

4. Divide the gelatin/water mixture evenly between three small bowls.

5. Divide the tosazo sauce evenly between two of the small bowls. Stir the grated kiwi into one of these bowls, and refrigerate until ready to serve.

6. In the third bowl (the one that only has gelatin and water), mix in the umeboshi and ponzu.

7. Fill a large serving dish (a wooden rice bowl is perfect) with plenty of ice.

8. Open the oysters and arrange them on the ice (Fig. c).

9. Garnish one oyster with the umeboshi and ponzu sauce, one oyster with the grated kiwi mixture, and one oyster with the tosazu.

10. Top each oyster with a slice of hot pepper and some chopped scallions.

11. Garnish with lemon halves, grated carrot and grated radish.

Fresh Oysters with Three Sauces 三醤油と新鮮な牡蠣