A touch of Japanese elegance
Fresh oysters, elevated by the Japanese Tosazu sauce and pearls delicately infused with red Shiso, become a true culinary work of art. This harmonious marriage of marine freshness, light acidity and floral sweetness offers a refined and surprising taste experience.
This preparation combines the simplicity of fresh oysters with refined Japanese ingredients for an explosion of flavours:
Tosazu, a deliciously fragrant vinegar enriched with soy sauce, mirin and a bold dashi stock, is enhanced by katsuobushi (dried bonito). This highly refined condiment, emblematic of Kôchi prefecture (formerly known as Tosa), celebrates the culinary tradition of this region, renowned for its bonito-based products.
- The pearls infused with red Shiso, lightly sweet and floral, add an elegant and innovative touch.
- A few sprigs of dill complete the dish with a herbal note.
- Easy to make, this dish is ideal as a festive starter or to impress at a refined aperitif.
Ingredients for 12 oysters:
- 12 fresh oysters.
- 200 ml of Tosazu vinegar (ref. NISYMK005).
- 1 box of Petitel gelled pearls (ref. NISETH1).
- 30 g of red Shiso seasoning (ref. NISGOTO13).
- A few dill sprigs for decoration.
- Recommended tableware: elegant Japanese plate from Nishikidori (ref. NISKATO76).
Time required:
Preparation: 10 minutes.
Marinade: at least 3 hours.
Difficulty: Easy.
Preparation steps:
Prepare the red Shiso pearls:
Pour 30 g of red Shiso seasoning into a small deep bowl.
Add the pearls and mix well so they are evenly coated.
Leave to marinate in the fridge for at least 3 hours to allow the flavours to fully develop.
Prepare the oysters:
Open the oysters carefully, taking care to remove any excess water.
Keep chilled until ready to plate.
Plate up:
Arrange the oysters on an elegant plate (ref. NISKATO76) or on a bed of crushed ice for an optimal visual effect and freshness.
Add a teaspoon of Tosazu to each oyster. This condiment, originating from Kôchi, formerly known as Tosa, draws its name and unique character from this region, famous for its products made from dried bonito katsuobushi. With its combination of rice vinegar, soy sauce, mirin and bold dashi, it enhances the marine flavour of the oysters.
Place a few red Shiso-marinated pearls on each oyster.
Finish with the dill:
Decorate each oyster with a small sprig of dill for a herbal and visual touch.
Serve well chilled
Enjoy
