Slow-steamed Bluff Oysters with Shiso Herb Salsa

Charlie Smith/Lauren Freeman

Chef Makoto Tokuyama, co-owner of Cocoro restaurant, has a talent for artfully blending the best of Japanese gastronomy with the finest locally sourced and unmistakably New Zealand ingredients. The results are sublime. As regulars of chef Tokuyama’s elegant, multi-award-winning dining room, Simply You Living has asked him to create, exclusively for us, a feast we could prepare for family and friends.

Ingredients

12	Oysters, fresh Bluff (Main)

Shiso Herb Salsa

10 g	Red onions, or white onion, finely diced
10 g	Daikon, grated
2 pinches	Shichimi, (Japanese spice mixture)
1 g	Chives, finely chopped
2 g	Shiso leaves, finely chopped
5 ml	Rice vinegar, (Uchibori brand)
3 ml	Yuzu juice, fresh
1 pinch	Flaky Marlborough sea salt

Directions

1. Shuck oysters and rinse in cold three-percent-salted water.
2. Steam with low heat (with pot lid partially covering) for 7-8 minutes then cool immediately.
3. Place steamed oysters into half shells.
4. Dress with shiso herb salsa (see below) and 1 drop ofponzu vinegar jelly(click for recipe). Garnish with a tiny shiso leaf on top.

Shiso Herb Salsa

Peel radish, grate and drain off most of the juice. Massage a little salt into the chopped onion for 30 seconds then rinse. Combine all ingredients.