Japanese oyster

Name: Japanese oyster
Ingredients: 20 g Kombu dashi ekitai; 140 g Water; 40 g Ponzu; 15 g liquid umami; 20 g Mirin; 20 g Water; 1 g Xanthan; umi budo; soy sauce/wasabi crumble; Spring onion; 1 units.items Geay oyster

Poached oyster, ponzu vinaigrette, wasabi and soy crumble.

Ingredients

20gKombu dashi ekitai

140gWater

40gPonzu

15gliquid umami

20gMirin

20gWater

1gXanthan

umi budo

soy sauce/wasabi crumble

Spring onion

1units.itemsGeay oyster

Preparation

Mix the kombu with the water.
Open the oyster and add the oyster liquid to the kombu through a fine sieve.
Slowly heat the kombu liquid with the oyster in it and poach for about 1 minute. If you gently press the oyster, it should give some resistance, indicating it is gently cooked.