Recipe courtesy of Robert Irvine
Episode: Far East Feast
8 hr 30 min
10 min
8 hr
20 min
6 to 8 servings


Yuzu Granitee:
  • 1 fresh lemon, zested and juiced
  • 1 fresh lime, zested and juiced
  • 2 tablespoons sake
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/2 cup yuzu juice
  • 1/4 cup light corn syrup
  • 6 dozen raw oysters on the half shell
  • 3 tablespoons prepared wasabi
  • 3 tablespoons tobiko caviar (flying fish roe)


In a small saucepan, heat the lemon zest and lime zest with the sake over medium-high heat until the sake is evaporated. Set aside to cool.

In a separate saucepan, mix water, sugar, yuzu juice, lemon juice, lime juice, and corn syrup and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes. Remove pot from heat and let syrup cool completely. Add the lemon and lime zest, then pour into a shallow baking dish or plastic container and place in the freezer. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.)

Check after about 2 hours and stir the mixture. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into "ice curls." Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice. Serve after 8 hours.

Arrange the oysters on a bed of ice. Top each oyster with 1/8 teaspoon of wasabi and 1/8 teaspoon caviar. Serve with yuzu granitee.

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