Fried Oysters with Buckwheat & Caviar

Anita Lo & Charlotte Druckman, Cooking Without Borders - December 2011

Adapted from Cooking Without Borders by Anita Lo & Charlotte Druckman.

For 4 servings

Dashi:

  • 1  4" square kombu, rinsed in cold water
  • 1 1/2 cups bonito flakes

Bring kombu and 10 cups water to a boil in a pot; remove from heat; add bonito flakes; let stand 15 minutes; strain through fine chinois lined with clean kitchen towel into airtight container; cover; reserve in refrigerator.

Dressing:

  • 3 Tbsps. soy sauce
  • 2 Tbsps. oyster liquor
  • 2 Tbsps. lemon juice
  • black pepper, freshly ground

Whisk soy sauce, liquor, juice, and 6 Tbsps. dashi in a bowl; season; reserve.

Noodle salad:

  • 12 oz. dried naengmyun noodles (Korean buckwheat noodles) or Japanese soba noodles
  • 1/2 cup buckwheat or daikon sprouts
  • 1/4 cup julienned watermelon or pink radish
  • 1/4 cup American sturgeon caviar
  • 2 Tbsps. scallions, cut on the bias into thin slices
  • 1 tsp. lemon zest

Bring 12 cups water to a boil in large pot; add noodles; boil until tender (2 to 3 minutes); drain in a colander; rinse noodles in cold water until noodles run clear (about 3 times); place in a bowl; add remaining ingredients and reserved dressing; toss to coat; reserve.

Assembly:

  • canola oil
  • 1/3 cup buckwheat flour
  • 1/3 cup Wondra flour
  • 1 tsp. salt
  • black pepper, freshly ground
  • 20 oysters, shucked
  • 1/2 tsp. shredded nori (for serving)
  1. Add enough oil to sauté pan to fill 1" deep; heat until oil registers 350°F on deep-fry thermometer.

  2. Place flours and salt in shallow bowl; season with pepper; dredge oysters in flour; fry until brown and crispy, turning once halfway through; remove with slotted spoon; place on plate lined with paper towels to drain; reserve.

  3. To serve, divide noodle salad among serving plates; top with oysters; garnish with nori.