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Oyster with Mango Ponzu Mignonette

Difficulty
Medium
Total Time
12H 15MIN
Cuisine
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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