Method
Remove
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.
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Soy
Jelly:
1 cup dashi (recipe follows)
1 teaspoon of soy sauce
1 sheet gelatine
Method:
Warm dashi to blood temperature, add soy
and gelatine. Stir until dissolved then pour into a mould to set.
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Dashi:
3 cups of water
9cm square piece of dried kelp (konbu)
1 handful of dried bonito flakes (katsuo bushi)
Method:
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
through muslin.
