Oysters in Wintry Broth

Name: Oysters in Wintry Broth (Kaki no Mizoré Wan)
Cuisine: Japanese
Ingredients: 1 dozen large oysters, shucked but with their liquor; 1 tablespoon saké (Japanese rice wine); 3 cups cold water; 1 teaspoon usukuchi shōyu (light soy sauce); 2 teaspoons soy sauce; 16-20 square inches dashi kombu (kelp for stock making); 1 scant teaspoon cold water; 1 teaspoon cornstarch; 8-10 ounces daikon (Japanese white radish); 1 teaspoon wasabi (Japanese horseradish) powder; 1 teaspoon cold water

Kaki no Mizoré Wan

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

The Japanese love the changing of the seasons. Here mizoré, which means “sleet,” describes the grated daikon radish in the broth, evoking winter’s icy rains. The crunchiness of the daikon contrasts marvelously with the smoothness of the oysters. A touch or horseradish enlivens the savory broth.

Ingredients

1 dozen large oysters, shucked but with their liquor
1 tablespoon saké (Japanese rice wine)
2

Asia
Japan
Stock
Pescatarian
Wedding/Marriage

Method

Toss the oysters in the rice wine and let them sit for 5 minutes. Pour in the soy sauce and toss again. Let the oysters sit for another 5 minutes.
Place the kelp in a saucepan with the cold water and bring it rapidly to a boil over high heat. Remove the kelp and add the oysters with their marinade. Stir to separate the oysters, and simmer for 2 minutes, until t