Credit: Salar Abduaziz
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.
