Gold Kumamoto Oysters Recipe

Prepare serving bed

Pile crushed ice on a large platter or individual serving plates to create a stable bed for the oysters. Keep the platter chilled in the refrigerator while you prepare sauces.

Shuck and clean oysters

If oysters are not pre-shucked: hold a Kumamoto oyster with a towel, insert an oyster knife at the hinge, twist to pop open, cut the top muscle and lift off the top shell. Run the knife under the oyster to free it from the bottom shell, keeping as much of the natural liquor as possible. Place each oyster in its half shell on the chilled bed of ice. Cover loosely with plastic and keep refrigerated until service if not serving immediately (serve within 1–2 hours).

Arrange lemon wedges around the oysters. Keep oysters cold; place them on the ice bed just before serving.

Make dashi-infused base

In a small saucepan combine the white soy sauce, mirin, rice vinegar and kombu. Warm gently over low heat until just before simmering (do not boil). Remove from heat and add bonito flakes. Let steep for 10 minutes.

Strain the mixture through a fine mesh sieve, pressing down on the bonito and kombu to extract flavor. Discard solids and return liquid to a small bowl.

Stir in the lime juice, lime zest, sugar, toasted sesame oil and salt. Taste and adjust: add more lime if you want brighter acidity, or a touch more sugar if too sharp. Chill the ponzu for at least 15 minutes to meld flavors. Keep cold until serving.

Combine sauce ingredients

In a small bowl whisk together the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, minced shallot, salt and black pepper until smooth and well combined.

Taste and adjust heat or acidity to preference (add more horseradish for punch or more lemon for brightness). Chill in the refrigerator until service.

Spoon a small amount (about 1/2 tsp) of lime white ponzu into the cup of each oyster or serve the ponzu in a small communal bowl for diners to pour. Place a dime-sized dollop (approximately 1 tsp) of Blu's cocktail sauce on the side of each oyster shell or serve the cocktail sauce in a small ramekin for sharing.

Sprinkle a pinch of finely chopped micro cilantro or chives over each oyster. Top optionally with a single fried garlic crisp or a thin lime wheel/zest curl for color and texture.

Serve immediately, with extra lemon wedges and remaining ponzu and cocktail sauce on the side. Recommend eating oysters chilled, with a small sip of ponzu followed by the oyster, or combining both sauces to taste.