Akkeshi oysters with koshihikari rice & lettuce

by Daniel Calvert
Sézanne at the Four Seasons Tokyo Marunouchi, Japan
 

OYSTER BAVAROIS

Oyster meat - 120g
Oyster juice - 65ml
Leaves gelatin, bloomed - 2
Salt - to taste
Cream - 200g

LETTUCE SAUCE

Leek - 60g
Potato - 80g
Hearts of baby gem lettuce - 200g
Green baby gem lettuce - 100
Raw baby spinach - 40g
Cream - 60g

OYSTER JELLY

Oyster juice - 200ml
Leaves gelatin, bloomed - 2

RICE

Koshihikari rice - 500g
Still water - 450ml

GARNISH

Finger limes
Fine diced shallots
Chopped chives
Chopped borage flowers
Sorrel leaves

1 — OYSTER BAVAROIS

Melt the gelatin in a small amount of oyster juice. Blend the oyster meat with the remaining oyster juice. Add the gelatin. Season with salt and lemon juice. Lightly whip the cream and fold into the oyster base. Check and adjust the seasoning with salt and lemon.

2 — LETTUCE SAUCE

Finely slice the leek, potato and the hearts of baby gem lettuce. Sweat the leeks and potatoes in a little butter until tender, season with salt and pepper. Add the hearts of baby gem, cook for two minutes. Add the cream, bring back to a boil and transfer to the blender. Aff the raw spinach and green baby gem leaves and blend. Chill immediately over ice.

3 — OYSTER JELLY

Melt the gelatin into a little oyster juice. Add the remainder of the oyster juice, chill over rice.

4 — RICE

Soak the rice in regular water for ten minutes. Drain and rinse until the water is no longer cloudy. Allow to dry for 30 minutes until the rice is opaque. Cook in the rice cooker with the 450ml still water.

SERVING INSTRUCTIONS

Dress 30g of cooked rice with 20g lettuce sauce, and 10g sliced gem lettuce. Season with salt, lemon juice and black pepper. Season five pieces of oyster with chopped chives, chopped shallots, lemon juice, salt and black pepper. Place 15g of rice onto the plate, with three oysters on top, add a little oyster jelly, the oyster bavarois and finish with borage flowers and sorrel.