Oysters on the Half Shell with Wasabi Lime Granita


By Chef Chris Padberg

Oysters 1 dozen
Dashi 1 pint
Sugar ½ cup
Lime Juice ¼ cup
Wasabi Rhizome 12 grams

In a stainless steel saucepot, bring the dashi to a simmer and dissolve the sugar in it. While it cools, juice the lime and grate the fresh wasabi paste. Mix the juice and wasabi together and stir into the cool dashi mixture and place in a flat piece of plasticware and store it in the freezer. Once the mixture is frozen, use a fork to scrape the ice into flakes of granita. Shuck the oysters and arrange them on a platter covered with ice cubes or rock salt and garnish with the granita. The sharp yet cool granita blends into the briny, bright oyster. For an extra element of color and texture, garnish with trout roe as well.

Photo courtesy

Posted on January 5, 2015 and filed under APPETIZERS.