Half-dozen Oysters Recipe
ume, yuzu, kimchi mignonette, nori granita
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Ingredients
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Oysters
Yuzu Kimchi Mignonette
Nori Granita
Method
Preparation of Nori Granita
Make the Nori Infusion
In a saucepan, bring the water to a boil. Remove from heat and add the toasted nori sheets. Let steep for 15 minutes.
Strain and Freeze
Strain the nori-infused water into a shallow dish, add salt, and stir. Place in the freezer for about 2 hours, scraping with a fork every 30 minutes until it has a flaky texture.
Preparation of Yuzu Kimchi Mignonette
Combine Ingredients
In a small bowl, mix yuzu juice, rice vinegar, finely chopped kimchi, diced shallot, and salt. Let it sit for at least 10 minutes to allow the flavors to meld.
Serving Oysters
Shuck the Oysters
Carefully shuck the fresh oysters and place them on a serving platter with crushed ice.
Plate and Serve
Top each oyster with a spoonful of the yuzu kimchi mignonette and a small scoop of nori granita. Serve immediately.