Oysters with Cabbage and Furikake

The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor.



number of servings
  • 4 tablespoon pineapple juice Added to
  • 2 tablespoon lemon juice Added to
  • 3 tablespoon With Added to
  • 1 tablespoon chili vinegar Added to
  • 1 tablespoon yuzu juice Added to
  • 1 tablespoon sesame oil Added to
  • 12 Cup tamari Added to
  • 2 tablespoon dried shrimp furikake Added to
  • 1 head red cabbage Added to
  • 1 tablespoon maize starch Added to
  • salt Added to
  • freshly cracked black pepper Added to
  • 12 fresh oysters, preferably blue point Added to
  • cilantro leaves, for garnish Added to


20 min.
1. Step

Blend pineapple juice, lemon juice, honey, chili vinegar, yuzu juice, sesame oil, and tamari in a Vitamix or other high-speed blender til emulsified. Stir in the dried shrimp furikake and set aside.

2. Step

Finely julienne the cabbage on a mandoline, then toss with cornstarch, salt, and pepper, and deep fry at 340° for about four minutes. Drain and divide among four to six plates.

3. Step

Spoon a little sauce over top of cabbage on each plate, then shuck oysters on top (two or three per plate, depending on number of people). Garnish with more furikake and cilantro leaves.

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