Oyster and Mountain Potato with Sauce

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

Oyster and Mountain Potato with Sauce
Oysters in Japan are a cherished taste of the sea in early winter.
Yield: serves 4

Ingredients

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

Instructions

  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.
  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.
  3. Add about 14 cup grated mountain potato to each oyster, steam for 2 more minutes. Top each oyster with 3-4 tbsp. sauce.