Oyster-uni Recipe

Prepare oysters

Keep shucked oysters cold on crushed ice. Right before plating, drain excess liquor leaving about 1/2 teaspoon in each shell.

Season oysters

Mix lemon juice, fine sea salt, and white pepper in a small bowl. Spoon approximately 1/4 teaspoon of this mixture over each oyster to brighten flavors.

Portion uni

Gently place a half or whole piece of uni on six of the oysters (one piece per two oysters can be used for tasting balance). For visual duo presentation, pair one oyster topped with uni and one plain oyster alternately on the platter.

Make batter

In a small bowl whisk together all-purpose flour, rice flour, sugar, sesame oil and cold water to form a thin, smooth batter (consistency of heavy cream). Fold in toasted sesame seeds.

Assemble and bake

Preheat oven to 160°C / 320°F. Cut nori sheets into rounds or rectangles slightly larger than the oyster shells. Place nori pieces on a parchment-lined baking sheet, brush one side lightly with batter (a thin even coat). Bake 6–8 minutes until crisp but not burned. Alternatively, for very thin crackers, use a small offset spatula to spread batter paper-thin and bake until lightly crisp (watch closely). Remove and cool on a rack; crackers will crisp further.

Break to size

Once cool, break crackers into bite-size pieces or form small rounds to place beside oysters. Store in an airtight container if making ahead.

Infuse seaweed

Place kombu and dried wakame in a small saucepan with 400 ml cold water. Let soak 15 minutes to rehydrate, then gently heat to just below simmer (do not boil) for 8–10 minutes to extract flavor. Remove kombu.

Season infusion

Turn off heat. Whisk in white miso, soy sauce and mirin until dissolved and evenly combined. Taste and adjust seasoning — the gelée should be subtly briny and slightly sweet, not overpowering.

Bloom gelatin and set

If using gelatin powder: sprinkle gelatin over 2 tablespoons cold water and let bloom 3–5 minutes. Warm a small portion (2–3 tablespoons) of the hot seaweed infusion and whisk in the bloomed gelatin until dissolved, then whisk that back into the remaining infusion. If using agar-agar, dissolve per package instructions (usually simmer with infusion briefly). Pour mixture into a shallow container to a depth of about 3–5 mm. Chill in the refrigerator until set, 1–2 hours.

Cut gelée

Once firm, cut the gelée into small cubes or use a small round cutter to make discs that will sit atop or beside oysters. Keep chilled until plating.

Plate oysters on a bed of crushed ice or a chilled serving platter. Alternate oysters topped with uni and plain oysters to create the duo presentation.

Place one small piece of seaweed gelée on top of each uni-topped oyster (or beside plain oysters as an accompaniment). Drizzle a very light touch of neutral oil or the optional soy-sesame dressing (about 1/4 teaspoon) on oysters that are plain; avoid drizzling directly on uni to preserve its texture.

Lean a nori cracker piece beside or atop the shell for textural contrast. Garnish each oyster with a micro shiso or micro cilantro leaf, a few snips of chive, and a light dusting of yuzu or lemon zest.

Serve immediately so the crackers remain crisp and the uni retains its temperature and texture.