1. 1

   Wash fresh oysters in a bowl of salt water, then gently rinse under running water and pat dry.

2. 2

   Combine the simmering liquid ingredients in a saucepan and bring to a boil. Slowly add the oysters and bring to a gentle boil. Reduce heat to medium-low and simmer for 5-6 minutes until the oysters are plump and cooked through. Remove the oysters from the saucepan. On high heat, continue to boil remaining liquid and reduce to about 2/3 original amount. This will be the sauce base for the oysters.

3. 3

   Return the oysters to the saucepan and cook over medium heat for 1-2 minutes to coat them completely with the sauce. Turn off heat and remove oysters from saucepan.

4. 4

   To prepare sauce, add 2 T extra virgin olive oil to the sauce base and mix in preferred amount of aka yuzu kosho. Set aside.

5. 5

   Peel naga-imo Chinese yam (see photo) and cut into slices 6-8 mm / 1/4 in. Heat 1-2 t olive or canola oil in a non-stick frying pan over medium heat, add the yam slices and cook until lightly browned on both sides. Sprinkle salt on one side of the yam slices.

   

6. 6

   To serve, apportion the yam slices on individual plates and arrange the oysters over them. Drizzle sauce on top, and garnish with pink peppercorns if desired.

1. * 1Frozen oysters may be substituted.
2. * 2Aka yuzu kosho is a chili paste made with ripe, aromatic yellow yuzu citrus peel, red chili pepper and salt. May substitute other spicy hot pastes, such as harissa.

Recipe by Michiko Yamamoto