Shared oyster amuse

Name: Shared oyster amuse
Ingredients: 20 g kombu dashi soup; Valentine oysters; 1 l Water; sushi vinegar uchibori; pickles cream miso; zorri cress; cooked beets; 6.5 g Agar agar; 80 g miso ramen soup; silicone mold Amorini; tempura chips wasabi

The chefs of HANOS Utrecht created a delicious amuse-bouche especially for Valentine's Day.

Ingredients

20gkombu dashi soup

Valentine oysters

1lWater

sushi vinegar uchibori

pickles cream miso

zorri cress

cooked beets

6.5gAgar agar

80gmiso ramen soup

silicone mold Amorini

tempura chips wasabi

Preparation

Mix the miso ramen soup, kombu dashi soup, water, and agar agar. Simmer the mixture gently for 3 minutes.
Meanwhile, loosen the oysters and let them dry well on a cloth.
Once the broth mixture has cooled a bit, pour a small layer into the silicone heart mold.
After a minute, gently lower the oyster, pretty side down, into the broth mixture. Carefully pour a little more broth over it.
Place the whole thing in the fridge for at least an hour so the agar agar can set properly.
Then carefully remove 2 jelly hearts from the mold and playfully place them on a plate.
Garnish with the pickles cream miso, cooked beet, wasabi tempura chips, and zorri cress.