Recipe: Kumomoto Oysters with Yuzu Air, Red Ginger and Cucumber Gelée
Ingredients
- 6 Oysters – Shucked – Reserved Liquid
- 1 T Yuzu Juice
- 1 T Lecithin
- 1 T Powdered Sugar
- TT Salt
- 1/2 t Red Ginger Chopped
- 1/2 oz. Ponzu Sauce
- Garnish: Chives, thinly sliced
- Garnish: lemon zest
- Garnish: micro shiso
- 6 each mountain peach slices
- Cucumber Gelée
- 700 g Cucumber Juice, strained
- TT Salt
- TT Pepper
- TT Tabasco
- TT Lemon Juice
- 10 g agar agar
Preparation
To make the Oysters
Shuck oysters. Place on crushed ice in the half shell.
Combine Yuzu juice and lecithin. Using a hand blender froth liquid to develop a foam.
Season oysters with ponzu, red ginger, lemon zest, micro shiso, cucumber gelée and yuzu air. Serve with mountain peaches segment.
To make the Cucumber Gelée
Combine 1/3 of the cucumber juice, salt, Tabasco, lemon juice and agar agar. Bring liquid to a boil. Add back to remaining cucumber juice. Set in shallow pan over night in refrigerator.
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