Ease of Preparation: Easy
Yield: 4-6 servings
Ingredients:
Smoked Tomato Ponzu Sauce:
- 8-10 plum tomatoes, halved
- 3 tablespoons (45 ml) sake
- 3 tablespoons (45 ml) mirin
- 1 cup (240 ml) soy sauce
- ⅓ cup (80 ml) rice vinegar
- 1x 6-inch (15 cm) piece kombu
- ½ cup (120 ml) bonito flakes
Tempura Oysters:
- Vegetable oil, for deep frying
- 12-15 oysters, scrubbed
- 1 cup (240 ml) flour, plus more for dredging
- 1 teaspoon (5 ml) salt, plus more for seasoning
- 1 egg
- 1 ½ cups (350 ml) sparkling water, ice cold
Method:
For the Smoked Tomato Ponzu Sauce:
Prepare a smoking gun and smoke the tomatoes for 15-20 minutes.
Add the smoked tomatoes and any accumulated water to a blender. Blitz on high speed until completely liquefied and pass the mixture through a fine mesh strainer. Set aside.
In a small saucepan, heat the sake and mirin over high heat. Bring the mixture to a boil and cook for 1 minute.
Remove the pan from the heat and allow to cool to room temperature.
In a bowl, combine the soy sauce, smoked tomato purée, vinegar, cooled sake/mirin mixture, kombu, and bonito flakes.
Cover the bowl with plastic wrap and refrigerate for 12 hours.
Strain the ponzu through a fine mesh sieve, reserving only the liquid. Set aside until needed.
For the Tempura Oysters:
In a Dutch oven over medium-high heat, bring the oil to 325 F (160 C)
Shuck the oysters, keeping them in their bottom shells until needed
In a bowl, combine the flour and salt. Whisk in the egg, then whisk in the sparkling water in a slow stream. Do not over-whisk.
Dredge the oysters in flour, then transfer to the batter. Once coated transfer to the hot oil.
Fry until golden, roughly 2-3 minutes, then transfer the oysters to a paper towel-lined plate. Season immediately with salt.
Serve immediately with Smoked Tomato Ponzu Sauce for dipping.
