Roasted Oysters Recipe
Umeboshi (Japanese Plum), Duck Skin Crumble, and Fresh Herbs.
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Ingredients
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Oysters
Umeboshi Sauce
Duck Skin Crumble
Fresh Herbs
Method
Preparation
- 1
Clean the Oysters
Rinse the oysters under cold running water to remove any dirt and debris. Scrub the shells gently with a brush.
- 2
Prepare Umeboshi Sauce
In a small bowl, mix the umeboshi paste, lemon juice, and water until smooth. Set aside.
- 3
Prepare Duck Skin Crumble
Preheat the oven to 400°F (200°C). Place the duck skin on a baking sheet, sprinkle with salt, and bake for about 15-20 minutes or until crispy. Remove from the oven and let it cool, then crumble into small pieces.
- 4
Chop Fresh Herbs
Finely chop the chives, cilantro, and mint leaves, if using.
Roasting Oysters
- 5
Preheat the Grill
Preheat your grill or oven to 450°F (232°C).
- 6
Place Oysters on Grill
Arrange the cleaned oysters on the grill or a baking tray. Sprinkle lightly with sea salt.
- 7
Roast Oysters
Roast the oysters for about 10-12 minutes, or until the shells start to open and the oyster meat is opaque.
- 8
Add Umeboshi Sauce
Once the oysters are roasted, remove them from the grill and drizzle the umeboshi sauce over each oyster.
- 9
Top with Duck Skin Crumble
Sprinkle the crispy duck skin crumble over the oysters.
- 10
Garnish with Fresh Herbs
Finish by garnishing with the chopped fresh herbs, if using.
