Oyster tartare in dashi jelly
Serving the tartar in a kind of aspic jelly made with dashi makes the oyster tartar easy to work with and shape.
In this recipe we use Tomoe Hokkaido Konbu Dashi Concentrate for its clean, elegant umami, extracted from premium kelp harvested in the pristine waters off Hokkaido. Carefully selected and imported by SushiSushi, directly from Japan to ensure the highest quality and authentic flavour.
Makes about 30 pieces.
Allergens and dietary requirements
- Mollusks
- Soy
Ingredients
Preparation method
Open the oyster and drain on a sieve.
Then cut the oyster into a tartare.
Place in moulds of your choice.
Meanwhile, bring the dashi concentrate to the boil with about a quarter of the water.
Soak the gelatine leaf in the remaining ice-cold water.
Dissolve the gelatine leaf in the hot dashi and season with the soy sauce and horseradish.
Then use a hand blender to mix the xanthan gum into the jelly base. Mix for 1 minute so that the xanthan gum is well hydrated. This ensures that the gelatine will not release moisture when thawed.
Pour a little of the jelly mixture into the oyster tartare in the moulds and mix gently.
Place the mould in the shock freezer until just frozen.
Remove the tartare from the mould and thaw on the plate.
Serving suggestions
- Delicious in a dish with cucumber, dill, and ramson.
- Pairs well with shallot, red wine vinegar, and black pepper.
- Perfect with lemon, tomato, and garlic.
