Kusshi Oyster Recipe
Yuzu kosho mignonette, sheringham gin, shiso
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Ingredients
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Oysters
Yuzu Kosho Mignonette
Garnish
Method
Prepare the Mignonette
- 1
Mix the Ingredients
In a small bowl, combine red wine vinegar, yuzu kosho, finely chopped shallots, and fresh black pepper. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.
Prepare the Oysters
- 2
Shuck the Oysters
Carefully shuck the Kusshi oysters, keeping the meat in the bottom shell. Arrange them on a serving platter.
- 3
Add Garnish and Serve
Drizzle each oyster with Sheringham gin and top with the yuzu kosho mignonette. Sprinkle finely chopped shiso leaves over the top. Serve immediately.