Nikkei Oyster

Name: Nikkei Oyster
Yield: Makes 1
Cuisine: Peruvian
Ingredients: 1 tablespoon plus 1 teaspoon shoyu; 1 tablespoon plus 1 teaspoon lime juice; Pinch of xanthan gum, to thicken; ½ scallion, finely sliced, to garnish; A few sprouts, to garnish (optional); 1 fresh oyster

Preparation info

Makes
1

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Hajime Kasuga, one of the best Nikkei chefs, shared this delicate recipe with us. With just a few ingredients, he created this beautiful and sophisticated dish, where the star is the oyster’s freshness.

Ingredients

1 fresh oyster
1 tablespoon plus 1 teaspoon shoyu<

Americas
Peru
Fish course
Starter
Pescatarian
Gluten-free

Method

Process the shoyu, lime juice, and xanthan gum in a blender.
Pour over the oyster, and garnish with scallion slices, and sprouts. Serve immediately.