Makes 1
Hajime Kasuga, one of the best Nikkei chefs, shared this delicate recipe with us. With just a few ingredients, he created this beautiful and sophisticated dish, where the star is the oyster’s freshness.
1 fresh oyster
1 tablespoon plus 1 teaspoon shoyu
1 tablespoon plus 1 teaspoon lime juice
Pinch of xanthan gum, to thicken
½ scallion, finely sliced, to garnish
A few sprouts, to garnish (optional)
1. Process the shoyu, lime juice, and xanthan gum in a blender.
2. Pour over the oyster, and garnish with scallion slices, and sprouts. Serve immediately.
Make sure the oysters you use are very fresh (your fishmonger should be able to tell you this). If you prefer, use scallops instead of oysters.