Kumamoto Oysters with Ponzu Granita and Tobiko

Kumamoto Oysters with Ponzu Granita and Tobiko
Photo by Mikkel Vang


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

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


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