Recipe courtesy of Robert Irvine

Oysters on the Half Shell with Green Tobiko Caviar and Yuzu Granitee

  • Level: Easy
  • Total: 8 hr 30 min
  • Prep: 10 min
  • Inactive: 8 hr
  • Cook: 20 min
  • Yield: 6 to 8 servings
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Ingredients

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

Oysters:

6 dozen raw oysters on the half shell

3 tablespoons prepared wasabi

3 tablespoons tobiko caviar (flying fish roe)

Directions

  1. 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.
  2. 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.)
  3. 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.
  4. 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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