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Ingredients
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Oysters & Topping
Yuzu Ponzu Gelée
Finishing & Service
Method
Oysters & Topping
- 1
shuck oysters
Scrub shells under cold running water. Using an oyster knife, hold oyster flat side up, insert the knife at the hinge and twist to pop open. Slide knife under the top shell to sever the muscle and remove the top shell. Slide the knife under the oyster to loosen it from the bottom shell, keeping the liquor in the shell. Place each oyster on a tray on crushed ice or rock salt to keep level while assembling.
- 2
portion uni
Gently remove uni from its container, and with a small spoon portion one small lobe (about 1 tablespoon equivalent) onto each oyster just before serving. Keep uni chilled and handle gently to retain shape.
- 3
add roe & garnish
Spoon about 1/2 teaspoon of trout roe on top or beside the uni on each oyster. Add one small microgreen or shiso leaf atop each for color and aroma.
Yuzu Ponzu Gelée
- 4
bloom gelatin
In a small bowl, sprinkle 1 tsp unflavored gelatin over 1 tbsp cold water. Let sit 3–5 minutes until the gelatin blooms (becomes spongy).
- 5
warm dashi mix
In a small saucepan over low heat, combine 60 ml light dashi, 3 tbsp yuzu juice, 1 tbsp soy sauce, 1 tsp mirin and 1 tsp granulated sugar. Warm gently until sugar dissolves and the mixture is hot but not boiling (about 2–3 minutes).
- 6
- 7
chill to set
Pour the warm liquid into a shallow dish or small container so the gel layer will be thin (about 3–5 mm thick when set). Cover and refrigerate until just set, about 30–45 minutes. You want a firm but slightly yielding gel.
- 8
cut or spoon gelée
Once set, use a small melon baller or teaspoon to scoop small quenelles or use a small knife to cut tiny squares (approx 5–8 mm). Keep chilled until assembly. If the gel is too firm for spooning, let it sit at fridge temperature for 3–5 minutes.
Finishing & Service
- 9
assemble oysters
On a serving platter, mound crushed ice or rock salt to hold shells level. Place the shucked oysters on the bed. On each oyster, place one spoonful of yuzu ponzu gelée (one small quenelle or one 5 mm square) near the hinge, then add the uni lobe and top with ~1/2 tsp trout roe and the microgreen.
- 10
serve immediately
Serve the oysters immediately while chilled. Provide small forks or spoons. Offer lemon or lime wedges at the table if guests want a faint citrus squeeze, but the yuzu gelée is intended to provide the bright citrus-acid component.
