Kumamoto Oysters with
Japanese Cucumber & Osetra Caviar

This is a beautiful presentation of oysters on the half shell that not only has a great flavor twist but, because of it’s presentation, it will also fill the air with a wonderful scent of aromatics.

Ingredients for the Oysters
12 Kumoto Oysters
1 Cucumber
4 Tablespoons Japanese Rice Wine Vinegar
1 Tablespoon finely chopped chives
2 oz. Russian Osetra Caviar (Optional)
Salt & freshly ground black pepper

Ingredients for the Serving Platter
1 Box Rock Salt
3 Tablespoons Peppercorns
10 Dried Bay Leaves
3 Tablespoons Star Anise
3 Tablespoons Coriander Seeds
2 Tablespoon Dried Thai Chili Peppers

Preparation for the Oysters and Cucumber

• Peel cucumber and leave whole.
• Using a Japanese Mandoline, set with the finest shredding blade, shred cucumber in long thin strips. (Keep turning cucumber to avoid shredding seeds. The shredded cucumber should resemble angel hair pasta).
• In a bowl, mix cucumber with rice wine vinegar, chives, salt and pepper. Set aside.
• One half hour before guests arrive, shuck the oysters and remove them from shell. Place them in a clean bowl. (Try to retain as much of the oysters’ natural juices as possible.)
• Cover and refrigerate until needed.

Preparation for the Platter

• Measure out enough rock salt to cover the bottom of your serving tray with about a pinch of salt.
• Transfer that salt into a clean, dry bowl and mix in the aromatic spices.
• Now put the salt mixture back on the serving tray.
• Arrange half of the oyster shells around this bed of rock salt. (Remember you now have two shells for every one oyster.)

Presentation

Fill each shell with some of the marinated cucumber, then place the oyster on top. Finish with a dollop of Osetra caviar.