Credit: Salar Abduaziz

Oyster with Mango Ponzu Mignonette

Name: Oyster with Mango Ponzu Mignonette
Prep time: 900 s
Total time: 44100 s
Yield: 1
Cuisine: Japanese
Ingredients: Oyster on the half shell: 1 (shucked); FOR THE MANGO PONZU MIGNONETTE; Soy sauce: 1 2/3 cups; Rice vinegar: 6.5 tbsp; Olive oil: 3.5 tbsp; Yuzu juice: 3/4 cup; Mirin: 6.5 tbsp; Balsamic vinegar: 1.5 tbsp; Ripe mangoes: 2 (puréed); FOR THE UMAMI INFUSION; Dried shiitake mushrooms: 7; Bonito flakes: 2 tbsp; Kombu: 1/2 strip

14 Jul 2025

Shingo Akikuni

Chef

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Difficulty

Medium

Total Time

12H 15MIN

Cuisine

Japanese

Ingredients

Oyster on the half shell: 1 (shucked)

FOR THE MANGO PONZU MIGNONETTE

Soy sauce: 1 2/3 cups

Rice vinegar: 6.5 tbsp

Olive oil: 3.5 tbsp

Yuzu juice: 3/4 cup

Mirin: 6.5 tbsp

Balsamic vinegar: 1.5 tbsp

Ripe mangoes: 2 (puréed)

FOR THE UMAMI INFUSION

Dried shiitake mushrooms: 7

Bonito flakes: 2 tbsp

Kombu: 1/2 strip

This bright, modern oyster dish pairs the briny richness of raw shellfish with a tropical, umami-laced mignonette made from fresh mango, yuzu, and a soy-based tare. Infused overnight with dried shiitake, kombu, and bonito flakes, the sauce brings layered depth to the sweetness of the fruit—and makes a vivid first bite.

How to make Oyster with Mango Ponzu Mignonette

01.

Prepare the Mango

Peel and dice the mangoes.
Purée until smooth in a blender.

02.

Blend the Base

In a food processor or blender, combine the mango purée with soy sauce, rice vinegar, yuzu juice, mirin, and balsamic vinegar.

03.

Emulsify with Olive Oil

While blending, slowly drizzle in the olive oil until fully emulsified.

04.

Add the Umami Ingredients

Pour the mixture into a container or jar.
Add the dried shiitake mushrooms, bonito flakes, and kombu.

05.

Refrigerate to Infuse

Cover and refrigerate for at least 12 hours to allow flavors to infuse.

06.

Strain (Optional)

Strain before serving for a smoother texture, or leave the solids in for added flavor.

07.

Serve

Place the freshly shucked oyster on a bed of crushed ice or chilled rock salt to stabilize.
Spoon 1–2 teaspoons of the strained mango ponzu mignonette directly over the oyster.
Serve immediately.

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14 Jul 2025

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The Chef

Shingo Akikuni is a fourth-generation sushi chef from Osaka, Japan, known for his meticulous technique and reverence for tradition. At his namesake restaurant, Shingo, in Coral Gables, he offers a multi-course Japanese tasting rooted in Edomae principles. The experience unfolds at a custom-built, 14-seat counter and features fish flown in several times a week from Japan.

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