Oyster - Nobu Sauces Recipe

Name: Nobu - Caesars New Orleans Oyster - Nobu Sauces Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 3 pcs fresh oysters (on the half shell), medium; 1 cups crushed ice (for serving); 3 tbs Nobu citrus soy sauce (nikiri-style: soy + yuzu or lemon); 1 tbs soy sauce (low-sodium); 1 tsp fresh yuzu juice or fresh lemon juice; 1 tsp mirin; 1 tsp dashi stock (concentrated or kombu + bonito, warm); 1 tsp rice vinegar; 1 tsp freshly grated ginger; 1 tbs thinly sliced scallion (green part); 1 tsp wasabi (prepared paste); 3 slices thinly sliced jalapeño or shishito (optional); 1 tsp toasted sesame seeds (white); 3 leaves microgreens or shiso (optional, for garnish); 0.5 tsp neutral oil (grapeseed or vegetable) or sesame oil (very little); 0.25 tsp freshly cracked black pepper; 3 wedges lemon or yuzu wedges (optional)

Inspired by Nobu - Caesars New Orleans

Time20m

Serves1

(3pcs)

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Ingredients

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Oysters

3 pcs fresh oysters (on the half shell), medium

1 cups crushed ice (for serving)

Nobu-style sauces & toppings

3 tbs Nobu citrus soy sauce (nikiri-style: soy + yuzu or lemon)

1 tbs soy sauce (low-sodium)

1 tsp fresh yuzu juice or fresh lemon juice

1 tsp Mirin

1 tsp dashi stock (concentrated or kombu + bonito, warm)

1 tsp Rice vinegar

1 tsp freshly grated ginger

1 tbs thinly sliced scallion (green part)

1 tsp wasabi (prepared paste)

3 slices thinly sliced jalapeño or shishito (optional)

1 tsp toasted sesame seeds (white)

3 leaves microgreens or shiso (optional, for garnish)

1/2 tsp neutral oil (grapeseed or vegetable) or sesame oil (very little)

Finishing

1/4 tsp freshly cracked black pepper

3 wedges lemon or yuzu wedges (optional)

Method

Prepare oysters

Shuck and chill

Scrub the oyster shells under cold running water to remove any grit. Using an oyster knife, hold the oyster with a towel, insert the knife at the hinge and twist to pop open. Slide the blade under the top shell to sever the muscle, remove the top shell, then run the blade under the oyster to free it from the bottom shell while keeping the oyster liquor in the shell. Place the shucked oysters on a bed of crushed ice to keep cold and steady (arrange 3 oysters for service).

Make Nobu-style citrus soy (nikiri) and sauce components

Combine base sauce

In a small mixing bowl, combine 3 tbs of soy-based citrus sauce (or mix 1 tbs low-sodium soy + 1 tsp yuzu/lemon juice + 1 tsp mirin + 1 tsp warm dashi + 1 tsp rice vinegar). Stir until homogeneous. Taste and adjust: it should be bright, slightly salty-sweet, and savory. If using pre-made nikiri, use as-is.

Add aromatics

Add 1 tsp freshly grated ginger and 1 tbsp thinly sliced scallion to the sauce. Stir in 1/2 tsp neutral oil (or a 1/8 tsp sesame oil) to round the mouthfeel. If you want a little heat, add 1 tsp wasabi to the sauce or serve on the side. For a different profile, reserve the wasabi to pipe a small dot on each oyster instead.

Dress and garnish oysters

Spoon approximately 1 teaspoon of the prepared Nobu-style citrus soy mixture over each oyster (3 oysters × ~1 tsp each uses about 1 tbs; reserve remaining sauce for extra). If using wasabi as a dot, add a small pea-size dot (about 1/3 tsp) to the edge of each oyster or mix gently into the sauce before spooning.

Top each oyster with a small garnish: one thin jalapeño slice or shishito slice if using, a pinch (about 1/4 tsp) of toasted sesame seeds, and one microgreen or shiso leaf per oyster.

Finish with a light crack of freshly ground black pepper (a small pinch across the three oysters) and, if desired, a short squeeze of lemon or yuzu over each oyster just before eating.

Serve

Serve immediately while oysters are chilled. Present on the bed of crushed ice so they stay cold. Provide a small spoon or fork for eating and extra sauce/wasabi on the side if desired.