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Easy
Published 2008
Bring the dashi stock to simmering point then whisk in the miso paste until dissolved. Pass through a fine mesh sieve and season with mirin, sake, soy and ginger juice.
Put the oyster in the bottom of a small serving cup or shot glass and pour the miso broth over the top. Add a leaf of shiso cress and kinome and a sprinkle of chopped chives.