Ingredients
Tomato Water
- 5 vine ripe tomatoes
- 1/2 teaspoon salt
Red Pepper Caviar
- 5 vine ripe tomatoes
- 1/2 teaspoon salt
- 200 gram red pepper juice
- 200 gram Chardonnay Vinegar
- 50 gram sugar
- 50 gram Salt
- 4 gram agar agar
- 4 gram Light oil
Oysters
- 5 vine ripe tomatoes
- 1/2 teaspoon salt
- 200 gram red pepper juice
- 200 gram Chardonnay Vinegar
- 50 gram sugar
- 50 gram Salt
- 4 gram agar agar
- 4 gram Light oil
- 4 kumomoto oysters
- 1 tablespoon tomato water
- 1/2 teaspoon fresh wasabi
- 1/2 teaspoon red pepper caviar
- 1/2 teaspoon chive oil
- 1/2 teaspoon yuzu kosho
Preparation
Baking Directions:
To make the Tomato WaterPurée in Robot Coupe.
Place in cheesecloth triple layer.
Let drip in china cap overnight with a bowl underneath to catch water.
To make the Red Pepper CaviarCombine Red Pepper Juice, Vinegar, sugar and salt.
Bring to simmer.
Add Agar Agar and continue to simmer for 1 minute.
Remove from heat and let cool to warm.
Using a small dropper, slowly drop into chilled oil.
Using a small slotted spoon remove the caviar.
To make the OystersShuck the oysters and rub with Yuzu Kosho.
In a shot glass, place tomato water first.
Next put in the oyster, followed by the red pepper caviar.
Top with wasabi and a drizzle of chive oil.
