Akkeshi oysters with koshihikari rice & lettuce

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

OYSTER BAVAROIS
120g oyster meat
65g oyster juice
2 leaves gelatin, bloomed
Salt, to taste
Lemon juice, to taste
200g cream

LETTUCE SAUCE
60g leek
80g potato
200g hearts of baby gem lettuce
100 green baby gem lettuce
40g raw baby spinach
60g cream

OYSTER JELLY
200g oyster juice
2 leaves gelatin, bloomed

RICE
500g Koshihikari rice
450g still water

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. Add 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 ice.

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 450g 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.