Kusshi™ Oysters with Pink Pomelo & Ponzu Sauce
Dish Created by
Chef Karen Barnaby
Makes 6 dozen plating of Kusshi™ Oysters
For the Ponzu
1/2 cup soy sauce
4 Tbsp Fresh Lemon Juice
2 Tbsp Fresh Lime Juice
2 Tbsp Fresh Orange Juice
Peel from one Lemon, Pith Removed
2 Tbsp Mirin
1/2 cup Katsuobushi (Dried Bonito flakes; 6g = Tbsp packed)
1 piece 2×3 inches Kombu
For the Oysters
6 dozen Kusshi™ Oysters, Shucked
1 cup Pink or Yellow Pomelo Separated into Individual Juice Sacs
Combine the ponzu ingredients in a clean, lidded vessel. Place in fridge and let steep for one week. Strain the solids from the ponzu and return the liquid to the fridge until needed.
Drizzle the Kusshi ™ Oysters with the ponzu and garnish with the pomelo, pea sprouts and shichimi pepper.
Karen Barnaby is an award-winning Vancouver Chef, cookbook author, cooking teacher and Vancouver Sun columnist. Even as a 40 year veteran of the restaurant industry, she still loves to learn, watch trends, and innovate. Karen currently works as a product development consultant for Albion Farms and Fisheries, Fresh Start Foods, and Goodly Foods.
Karen has worked in some of Vancouver’s finest restaurants, including Fish House, Raintree, Starfish & North 49. Check out her favorite personal publication The Low Carb Gourmet.
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