oysters from their shells and set aside. If serving this canapé in the
shell, replace the dessert spoon with the shell.
Divide the seaweed salad between 12 dessert
spoons. Place a teaspoon of soy jelly on top of the seaweed, then an
oyster. Sprinkle with a touch of Sel Marin and top with 1/4 teaspoon of
Tobikko golden. Serve immediately.
1 cup dashi (recipe follows)
1 teaspoon of soy sauce
1 sheet gelatine
Warm dashi to blood temperature, add soy
and gelatine. Stir until dissolved then pour into a mould to set.
3 cups of water
9cm square piece of dried kelp (konbu)
1 handful of dried bonito flakes (katsuo bushi)
Cut dried kelp in half and soak in measured water for 10-15 minutes. Place
in a saucepan and heat until the water begins to boil. Remove the kelp as
soon as the water begins to boil. Add a dash of water then the bonito
flakes. Cook for one more minute, uncovered, then remove from heat. Give
the bonito 5 minutes to settle to the bottom of the saucepan, then strain