miso-cured oyster

Oysters can be cured in miso in less than a week. I left some to cure longer, but five days seemed to be the magic number for optimum flavor and texture in this particular batch. Of course, this could vary depending on the size of oysters and the type of miso used. 

To make miso-cured oysters: Steam scrubbed oysters just until they open. Remove the oysters from shell and place them on paper towels to dry. If using shells for curing, sterilize them in boiling water for 5 minutes, then allow them to cool and dry. Spread a 1/2" thick layer of miso in the bottom of each shell. Cover miso with a layer of cheesecloth, then an oyster. Cover the oysters with cheesecloth, then another layer of miso, and finally, the top shell. Layer oysters in a sterilized container, cover tightly, and allow to cure in refrigerator for 3-7 days.

miso-cured oyster ✢ kombu aioli ✢ mushroom crisps ✢ ngo om 

The assertive flavor of kombu and garlic is a good compliment to the meaty oyster and earthy mushrooms, brightened by refreshing bursts of cucumber provided by the ngo om (rice paddy herb). 

After the oysters were gone, we happily nibbled on the aioli and mushrooms.

kombu aioli

6g garlic
3g salt
2 egg yolks
60g rice wine vinegar
200g olive oil
10g kombu powder*

Place the garlic, salt, egg yolks, and vinegar in a blender or food processor and processes until well blended. With the motor running, very slowly drizzle in the oil until thick and emulsified. Add the kombu powder and process briefly until blended. Scrape out aioli into a bowl, cover and let refrigerate for 2-3 hours to allow kombu to hydrate and flavors to mellow. Stir before serving.
* kombu powder can be made by grinding pieces of dried kombu sheets in a spice grinder to a fine dust.

mushroom crisps

small king oyster mushrooms lend themselves well to crisping because of their thick meaty stems.

With a vegetable peeler, shave thin slices of mushrooms by imbedding the blade of the peeler into the cap and dragging to the base. Lay the mushroom slices out in a single layer on a sheet pan and allow to air-dry for 1-2 hours, until their edges begin to curl. Lightly brush or mist the slices with a thin layer of olive oil. Bake in a 149C/300F oven for 4-5 minutes, or until they are golden and crisp. Lightly sprinkle with salt and serve immediately.