Ingredient tip: A zinc-rich aphrodisiac. Oysters perish quickly, so if possible buy them the same day you plan to eat them, and choose the smallest oysters you can find. They should be closed tightly! If you've never shucked oysters you may want to buy an extra one and practice beforehand — but don't worry, it's not hard. Prep tips: Make the ponzu (Japanese dipping sauce) the day before, but cut the chile and scallion close to serving time. For less spice, omit the Sriracha (Thai hot sauce).
Recipe Ingredient Details:
1 1/2 tablespoons low-sodium soy sauce
1 1/2 tablespoons fresh lemon juice
1 teaspoon mirin (Japanese cooking wine)
3 tablespoons packed shaved bonito flakes
1 small scallion
1/4 teaspoon Sriracha sauce
1 small red Thai or jalapeno chile pepper
2 cups very coarse salt (for serving)
4 fresh citrus leaves (or other attractive leaves for decoration)
Combine soy sauce, lemon juice, mirin, bonito flakes, and Sriracha sauce in a small bowl, pressing and stirring to mix well. Set aside for flavors to develop.
Cut chile pepper lengthwise and remove seeds. Cut lengthwise into fine strips. Strain soy-sauce mixture through a fine sieve, pressing to extract all liquid (discard solids). Add pepper strips.
Select two small dishes (low, flat soup bowls are perfect) and divide coarse salt between them, spreading evenly. Slip citrus leaves into salt on one side for decoration. Slit scallion in half lengthwise and cut into fine strips.
Scrub oysters with a brush under cold running water to remove every bit of dirt. Place in a saucepan, add about ½ cup warm water, cover, and place over medium-high heat. When water begins boiling (about 1 minute), remove lid, lift an oyster out with tongs, and place it on a towel, round side down. Holding the round side firmly in one hand with the towel (be careful to keep the shell level so as not to spill the oyster juices), insert a clean, flat screwdriver or an oyster knife into the pointed end and pry off the flat shell. Gently cut flesh free and leave in half shell with juices. Place on salt bed, snuggling it in so it sits level. Repeat with remaining oysters. Spoon 1 teaspoon sauce over each oyster, including some chile strips (you'll have some left over). Garnish with scallion and serve.
Recipe Additional Notes:
PER SERVING: 90 cal, 24% fat cal, 2g fat, 1g sat fat, 50mg chol, 10g protein, 7g carb, 0g fiber, 244mg sodium
Sun, 2009-02-01 18:34