RECIPE FOR OYSTERS: Oysters with Sesame Wakame Salad and Soy Jelly

Method
Remove oysters from their shells and set aside. If serving this canapé in the shell, replace the dessert spoon with the shell.

Divide the seaweed salad between 12 dessert spoons. Place a teaspoon of soy jelly on top of the seaweed, then an oyster. Sprinkle with a touch of Sel Marin and top with 1/4 teaspoon of Tobikko golden.    Serve immediately.

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Soy Jelly:
1 cup dashi (recipe follows)
1 teaspoon of soy sauce
1 sheet gelatine

Method:
Warm dashi to blood temperature, add soy and gelatine. Stir until dissolved then pour into a mould to set.

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Dashi:
3 cups of water
9cm square piece of dried kelp (konbu)
1 handful of dried bonito flakes (katsuo bushi)

Method:
Cut dried kelp in half and soak in measured water for 10-15 minutes. Place in a saucepan and heat until the water begins to boil. Remove the kelp as soon as the water begins to boil. Add a dash of water then the bonito flakes. Cook for one more minute, uncovered, then remove from heat. Give the bonito 5 minutes to settle to the bottom of the saucepan, then strain through muslin.