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

Pea Sprouts

Shichimi Pepper

Preparation 

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.

Back Story

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.

Want to see up to date culinary beauties from Chef Karen?

https://www.instagram.com/karenbarnaby/

www.albion.ca    www.freshstartfoods.com   www.hellogoodly.ca