Kumamoto Oysters with Ponzu Granita and Tobiko

Ingredients

• 3 tablespoons rice vinegar (not seasoned)
• 1 1-inch-wide piece kombu (dried kelp)
• 1 bed of seaweed (1 lb)
• 1 oyster knife
• 3 tablespoons mirin (Japanese sweet rice wine)
• 1 cup water
• 1 protective glove
• + 5 more ingredients
• • 1 ounce tobiko (flying-fish roe)
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh or bottled yuzu juice
  • 18 small oysters (preferably Kumamoto or Prince Edward Island), not shucked
  • 1 teaspoon sugar

Bring kombu and water to a simmer in a small saucepan over moderate heat, then remove from heat and cool completely, about 30 minutes. Discard kombu. Transfer 5 tablespoons kombu broth to a bowl along with remaining granita ingredients and stir until sugar is dissolved. (Reserve remaining broth f...

View full recipe at Epicurious