Oysters with Cabbage and Furikake
The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor.
- 4 tbl pineapple juice
- 2 tbl lemon juice
- 1 tbl chili vinegar
- 1 tbl yuzu juice
- 1 tbl sesame oil
- 1⁄2 Cup tamari
- 2 tbl dried shrimp furikake
- 1 head red cabbage
- 1 tbl maize starch
- freshly cracked black pepper
- 12 fresh oysters, preferably blue point
- cilantro leaves, for garnish
Blend pineapple juice, lemon juice, honey, chili vinegar, yuzu juice, sesame oil, and tamari in a Vitamix or other high-speed blender til emulsified. Stir in the dried shrimp furikake and set aside.
Finely julienne the cabbage on a mandoline, then toss with cornstarch, salt, and pepper, and deep fry at 340° for about four minutes. Drain and divide among four to six plates.
Spoon a little sauce over top of cabbage on each plate, then shuck oysters on top (two or three per plate, depending on number of people). Garnish with more furikake and cilantro leaves.