Kumamoto Oysters With Ponzu Granita And Tobiko

Name: Kumamoto Oysters With Ponzu Granita And Tobiko
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-inch-wide) piece kombu (dried kelp), rinsed; 1 cup water; 3 tablespoons mirin (Japanese sweet rice wine); 3 tablespoons soy sauce; 3 tablespoons rice vinegar (not seasoned); 2 tablespoons fresh or bottled; juice; 1 teaspoon sugar; 18 small oysters (preferably Kumamoto or Prince Edward Island), not shucked; 1 oz; (flying-fish roe); 1 oyster knife; Garnish: a bed of seaweed (1 lb); a protective glove; an oyster knife

Servings: persons

1 (1-inch-wide) piece kombu (dried kelp), rinsed
1 cup water
3 tablespoons mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
2 tablespoons fresh or bottled
juice
1 teaspoon sugar
18 small oysters (preferably Kumamoto or Prince Edward Island), not shucked
1 oz
(flying-fish roe)
1 oyster knife
Garnish: a bed of seaweed (1 lb)
a protective glove; an oyster knife

1
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.)
2
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.
3
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.
4
Top each oyster with a scant 1/4 teaspoon
5
. Serve granita on the side.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (1-inch-wide) piece kombu (dried kelp), rinsed, 1 cup water, 3 tablespoons mirin (Japanese sweet rice wine), 3 tablespoons soy sauce, and more.

Yes, Kumamoto Oysters With Ponzu Granita And Tobiko falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!