Marin Miyagi Oysters Recipe

Prepare the pear purée

Peel and core the Asian pears. Roughly chop 1.5 pears into chunks and place in a blender or food processor with 1/2 cup white grape must (or white grape juice). Blend until very smooth, about 30–45 seconds. If mixture is too thick, add 1–2 tablespoons of cold water to reach a silky, pourable consistency.

Season and clarify

Pass the pear purée through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible. Discard the solids. Whisk in 1 tsp white wine vinegar, 1 tsp rice vinegar, 2 tsp light soy sauce, 1 tsp mirin, 1/2 tsp freshly grated ginger, 1 tsp thinly sliced jalapeño (or serrano), 1 tsp neutral oil, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper until combined. Taste and adjust balance: add a bit more vinegar if it needs brightness, or a pinch more salt if flat.

Rest and chill

Cover and refrigerate the verjus at least 30 minutes to allow flavors to meld and the jalapeño and ginger to infuse. Keep chilled until ready to use. If you prefer a very clear verjus, let sit 10–15 minutes and decant the clearer top liquid, leaving any heavier sediment behind.

Shuck oysters

Scrub oyster shells under cold running water. Using an oyster knife and thick towel or glove, hold the oyster cup-side down and insert the tip into the hinge. Twist to pop the shell, slide the knife under the top shell to cut the muscle, discard the top shell, then slide the knife under the oyster to free it from the bottom shell while preserving as much liquor as possible. Place oysters on a bed of crushed ice or rock salt to keep level and cold.

Prepare garnish

Finely julienne the remaining 1/2 Asian pear (use a small amount for a crisp, fresh garnish) into matchsticks and then micro-dice if desired. Finely chop chives. Lightly toast 1 tsp sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant—watch carefully to avoid burning.

Dress the oysters

Spoon about 1/2 to 3/4 teaspoon of the chilled Asian pear verjus onto each oyster (adjust to taste). Top each oyster with a few thin matchsticks of Asian pear, a pinch of chopped chives, and a small sprinkle of toasted sesame seeds. Optionally place a micro cilantro or micro shiso leaf atop each oyster for perfume. Serve immediately with lemon or yuzu wedges on the side.

Serving note

Keep oysters cold and consume immediately after dressing. Leftover verjus keeps refrigerated up to 3 days; do not store dressed oysters.