Seasonal Oyster Recipe

shuck oysters

Keep oysters cold on ice while working. Hold one oyster cup-side down in a thick towel. Insert a sturdy oyster knife at the hinge and twist to pop. Slide the knife along the top shell to cut the muscle and remove the top shell. Run the knife under the oyster to free it from the bottom shell but keep it resting in the cup. Drain any excess liquid if desired, reserving about 1 tsp of liquor in the shell for flavor.

Arrange crushed ice on a serving platter and nestle oysters in the ice to keep them stable and cold. Squeeze a little lemon over each oyster or leave lemon halves on the platter for guests.

Toss the chopped kimchi with the gari and the chile/sesame oil to marry flavors. The gari provides sweet-pickled brightness, kimchi adds spicy umami; the oil amplifies aromatics. Taste and adjust: add a touch more gari for sweetness or a bit more kimchi for heat.

Portion the mixture into small spoonfuls (~1/2 tsp) so you can top each oyster individually without overpowering it. Keep chilled until plating.

If using a mandoline, very thinly slice the radish into translucent rounds. Toss with a pinch of the fine sea salt and let sit 5 minutes to soften slightly, then pat dry on paper towel to remove excess moisture.

Arrange 1 radish slice on each oyster (or tuck a couple small slices beside the oyster). The thin radish adds crunch and a peppery note that complements the kimchi and gari.

Scatter microgreens and toasted sesame seeds lightly over the oysters for freshness and texture.

Whisk together soy sauce, rice vinegar, mirin, grated ginger, scallion, and optional yuzu/lemon zest to make a bright dressing. Taste and adjust balance: more soy for saltiness, more vinegar for brightness, more mirin for sweetness.

Using a small spoon, drizzle roughly 1/4 tsp of the dressing into each oyster cup (avoid drowning the oyster or the garnish). The goal is a subtle umami-bright accent.

Top each oyster with a small spoonful of the gari-kimchi mix, place the radish slice(s) and microgreens, then finish with a tiny pinch of toasted sesame seeds and a final tiny grind of sea salt if needed. Serve immediately on the ice with lemon halves on the side.