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Kumamoto Oysters With Ponzu Granita And Tobiko

12 faves
Nutrition per serving    (USDA % daily values)
CAL
304
FAT
24%
CHOL
21%
SOD
61%

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Ingredients for 6 servings

1 (1-inch-wide) piece kombu (dried kelp), rinsed

1 cup water

3 tablespoons mirin (Japanese sweet rice wine)

3 tablespoons soy sauce

3 tablespoons rice vinegar (not seasoned)

2 tablespoons fresh or bottled yuzu juice

1 teaspoon sugar

18 small oysters (preferably Kumamoto or Prince Edward Island), not shucked

1 oz tobiko (flying-fish roe)

Special equipment: a protective glove; an oyster knife

Garnish: a bed of seaweed (1 lb)

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