Kumamotos are a breed of oyster farmed on the West Coast. They are smaller than most East Coast oysters and have a creamy texture. The raw oysters are complemented by the cucumber and herbal notes of gin.
We found kumamoto oysters at BlackSalt in the District. Call ahead to ensure availability.
You'll need an eye dropper to measure and apply the liquids.
- Crushed ice
- 5 kumamoto oysters, shucked, on the half-shell (see headnote)
- 30 drops tonic water, preferably Fever Tree brand
- 30 drops gin, preferably Plymouth brand
- Slivers of lemon zest
- Sea salt
Fill a serving bowl with crushed ice. Arrange the oysters on the ice.
Use an eye dropper to dispense 6 drops of tonic water on each oyster, then add 6 drops of gin to each oyster. Top each oyster with a few slivers of lemon zest (to taste) and a pinch of salt. Serve immediately.
From chef Jose Andres of ThinkFoodGroup.
Tested by Jim Webster.
E-mail questions to the Food Section at firstname.lastname@example.org.