Oyster and Mountain Potato with Sauce

Name: Oyster and Mountain Potato with Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 cups niban-dashi (see Niban-Dashi recipe); 2 Tbsp. mirin; 2 Tbsp. soy sauce; 1 ⁄ 2 Tbsp. sugar; 1 Tbsp. kuzu (or arrowroot); Water; 4 large shucked oysters; Chopped Japanese chives (or scallion greens); 1 cup grated mountain potato

Serves
serves 4

Oysters in Japan are a cherished taste of the sea in early winter.

Ingredients

2 cups niban-dashi (see Niban-Dashi recipe)
2 Tbsp. mirin
2 Tbsp. soy sauce
¹⁄₂ Tbsp. sugar
1 Tbsp. kuzu (or arrowroot)
Water
4 large shucked oysters
Chopped Japanese chives (or scallion greens)
1 cup grated mountain potato

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Instructions

Step 1

For sauce, bring niban-dashi, mirin, soy sauce, and sugar to a boil in a saucepan over medium heat. Mix kuzu (or arrowroot) with 1 tbsp. water, then stir into dashi mixture. Remove from heat, and stir until thick. If needed, thin sauce with more niban-dashi.

Step 2

Place a steaming rack in a large pot, add just enough water to cover rack, then bring to a simmer over medium-high heat. Rinse shucked oysters, then place 1 in each of 4 small heat-proof (ceramic) bowls. Sprinkle Japanese chives on top. Place bowls on rack, cover pot, and steam until oysters are firm, about 2 minutes.