Recipe

Oysters with edamame, carrot & seaweed salad

75 minshere
Cooking method: Stove top

Oysters with edamame, carrot & seaweed salad

75 mins
Cooking method: Stove top
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Recipe

Ingredients

Dressing

  • 70ml soy sauce
  • 3tbsp sugar
  • 2tbsp mirin
  • 2tbsp sake
  • ½tsp fresh ginger (peeled & grated)
  • ½tsp fresh garlic (grated)

Salad

  • 48 shelled edamame beans
  • 2tsp sea lettuce
  • 50g carrot, fine julienned
  • 15g spring onion, finely diced
  • 20g daikon (Japanese radish), fine julienned (thin sliced)
  • 24 sprigs fresh coriander

Soy sponge

  • 4 sheets leaf gelatine
  • 250ml water
  • 250ml soy
  • ice water

For the dish

  • 12 NZ and Pacific oysters, half shell

Seafood used

Cooking method

Dressing

Combine all the dressing ingredients & allow to rest for approx 1 hour, use as required.

Salad

  1. Combine all salad ingredients in a bowl & toss with dressing.

Soy sponge

  1. Hydrate the gelatine in 100mls of cold water till soft.
  2. Bring the remaining water & soy to the boil & add to the gelatine.
  3. Pour into a bowl & using electric beaters or a whisk, whip the mixture over icy water till it foams & begins to set. Pour into a container & chill completely set. Serve as required.

For the dish

  1. Remove the oysters from the shell & place in a bowl. Lightly dress the oysters with a small amount of dressing.
  2. Using suitable serving dishes, place even amounts of the dressed salad into the dishes, place one oyster on each of the dishes.
  3. Place a small amount of the soy sponge on each of the oyster dishes and serve immediately.

Note: sea lettuce can be found in Asian food stores. An alternative could be nori cut into small pieces.

Image and recipe courtesy Nurtured Seafood