Kumamoto Oysters With Ponzu Granita And Tobiko Recipes

Kumamoto Oysters with Ponzu Granita and Tobiko image

Before tasting the oysters served by Tadashi Ono at New York's Matsuri, I was convinced that the best oyster is a naked one. But there is something magical about the way frozen ponzu brings out the sweetness of a plump oyster; add the crunch of tobiko and you have something absolutely extraordinary. In our version, we serve the oysters on a bed of seaweed to keep them flat and to retain their liquor. If you can't find seaweed, substitute a bed of uncooked sushi rice. Traditional ponzu (a soy citrus sauce) is made with fish stock (dashi), but we used a kelp broth instead because we found the stock too heavy.

Recipe From epicurious.com

Yield Makes 6 hors d'oeuvre servings

Number Of Ingredients 15

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