New Zealand Pacific Oysters with edamame, carrot & seaweed salad & soy sake dressing

New Zealand Pacific Oysters with edamame, carrot & seaweed salad & soy sake dressing

Makes 12 portions


24 New Zealand Pacific Oysters - half shell

Ingredients - Salad

48 Shelled Edamame beans
2 teaspoons Sea Lettuce (see Chefs note)
50gms (1.7oz) Carrot – fine julienne
15gms (0.5oz) Spring Onion – finely diced
20gms (0.7oz) Daikon (Japanese Radish) – fine julienne
24 sprigs Fresh Coriander

Ingredients - Dressing

70mls Soy Sauce
3 tablespoons Sugar
2 tablespoons Mirin
2 tablespoons Sake
1/2 teaspoon Fresh Ginger (Peeled & Grated)
1/2 teaspoon Fresh Garlic (Grated)

Ingredients - Soy Sponge

250mls Soy
250mls Water
4 sheets Leaf Gelatine


  • Remove the oysters from the shell & place in a bowl. Lightly dress the oysters with a small amount of dressing.
  • Using suitable serving dishes, place even amounts of the dressed salad into the dishes, place one oyster on each of the dishes.
  • Place a small amount of the soy sponge on each of the oyster dishes.
  • Serve immediately.

Method - Salad

  • Combine all salad ingredients in a bowl & toss with dressing.

Method - Dressing

  • Combine all the dressing ingredients & allow to steep for approx 1 hour, use as required.

Method - Soy Sponge

  • Hydrate the gelatine in 100mls of cold water till soft.
  • Bring the remaining water & soy to the boil & add to the gelatine.
  • Pour into a bowl & using electric beaters or a whisk, whip the mixture over icy water till it foams & begins to set. Pour into a container & chill till completely set. Serve as required.
Chef's Note:
Prosciutto can be substituted with quality belly bacon or even ham. Poaching maintains the moisture & plumps the oyster up slightly – the crumble is a tasty colorful option that also offers texture.