A luxurious dish developed by Chef Kasahara, combining oysters and pork belly. The chrysanthemum greens sauce enhances the oyster's flavor and the pork's umami, making it incredibly satisfying. It's a superb side dish that even those who dislike oysters can enjoy.
Ingredients
Main Ingredients (2-3 servings)
- 10 large oysters, shucked
- 1/3 bunch chrysanthemum greens
- 200g thinly sliced pork belly
- A pinch of potato starch
- 2 tbsp potato starch mixed with water (for thickening)
- A pinch of grated ginger
Seasonings
- A pinch of salt
- 1 tbsp vegetable oil
- 2 tbsp cooking sake (rice wine)
- A pinch of black pepper
- [A] 200cc dashi stock
- [A] 1 tbsp usukuchi soy sauce (light soy sauce)
- [A] 1 tbsp mirin (sweet rice wine)
Steps
- Place the 10 large oysters, shucked in a bowl and lightly rinse with salted water.
- Check for and remove any shell fragments from the oysters.
- Blanch the oysters in boiling water for just a moment, then remove and thoroughly pat dry with paper towels. (Key Step!) This preparation will result in plump oysters and make subsequent steps easier.
- Wash 1/3 bunch of chrysanthemum greens and separate the leaves from the stems.
- Roughly chop the chrysanthemum green leaves.
- Thinly slice the chrysanthemum green stems diagonally.
- Lay out the 200g of thinly sliced pork belly, lightly sprinkle with a pinch of salt, and dust with a pinch of potato starch all over. (Key Step!) The potato starch acts as a binder, making it easier to wrap the oysters.
- Place an oyster at one end of a pork belly slice and wrap it tightly.
- Heat 1 tbsp vegetable oil in a frying pan over medium heat and arrange the wrapped oysters seam-side down to sear.
- Sear all four sides until golden brown. (Key Step!) Wipe away excess oil that renders from the pork belly with paper towels.
- Once browned, add 2 tbsp of cooking sake (rice wine), cover, and steam over low heat for about 2 minutes until fully cooked.
- Keep warm with the lid on after steaming.
- In a separate pot, combine 200cc dashi stock, 1 tbsp usukuchi soy sauce, and 1 tbsp mirin (sweet rice wine) and bring to a boil.
- Once boiling, add the chopped chrysanthemum greens and bring to a simmer.
- Thicken the sauce with 2 tbsp of potato starch mixed with water. Be sure to bring it to a boil again. (Key Step!) Re-boiling prevents the sauce from thinning out.
- The sauce is ready.
- Arrange the oysters wrapped in pork belly on a plate and generously sprinkle with a pinch of black pepper.
- Top with a pinch of grated ginger.
- Pour the warm chrysanthemum greens sauce over the top. It's ready to serve!
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