Kumamoto Oysters with Pineapple Vinegar
Chef Josh DeChellis of Sumile – New York, NY
Adapted by StarChefs
Yield: 1 servings
Grind pineapple through the fine
die of a meat grinder into a glass vessel with an attachable lid
with vinegars already inside. Close lid and shake like a salad dressing
and then let stand for at least one day at room temperature.
Decant 2 tablespoons of vinegar off the top of pineapple cuvee
and place into a small mixing bowl. Add yuzu kosho and mix well.
Let stand for 5 minutes; strain through a fine mesh sieve. Add in
nori powder and mix.
Open oysters with an appropriate oyster knife and place on a bed
of shaved ice on a plate for final presentation. Spoon vinegar over
the oysters and serve immediately.