Travel Reference
In-Depth Information
243
Kaki Shishito
Pan-fried oyster on the half shell with Japanese green pep-
per and tomato yuzu salsa
TOMATO YUZU SALSA
½ cup white onion,
finely chopped
Mix all salsa ingredients well together in a bowl. Set
aside.
1 green jalapeño chile,
seeded and chopped
¼ bunch of cilantro, chopped
Dust the oyster with plain flour and pan-fry in a little
oil until one side is golden and crisp. Turn it and leave
it for 10 seconds in a hot pan. We just want to cook one
side of the oyster.
1 cup cherry tomatoes, chopped
½ teaspoon chopped fresh garlic
6 tablespoon yuzu (Japanese
citrus) or juice of 3 lemons
OYSTERS
Pan-fry shishito peppers to make them softer.
12 live oysters, cleaned,
with reserved half-shell
for serving
PRESENTATION
Place kaiso seaweed on the shell, creating a bed on
which to sit the oyster (crispy side up); top with a spoon
of tomato salsa and garnish with a pan-fried shishito.
Flour, as needed for coating
Light oil, as needed
GARNISH
.
YIELD
,
12 oysters
12 shishito
(Japanese green peppers)
Kaiso (Japanese fresh seaweed)
