Oysters on the Half Shell with Yuzu-Sake Granita
Don’t be afraid to shuck your own oysters. It’s easier than you think (there are zillions of how-to videos online), as is crowning them with a tangy, snowy tuft of citrus-and-rice-wine-kissed granita, which you need to make ahead. The Japanese citrus yuzu is growing in availability and also sold in juice form. But it’s expensive (so brace yourself); you can substitute lemon and orange juices, as indicated.
or 2⁄3 cup lemon juice and 1⁄3 cup orange juice
plus 2 teaspoons granulated sugar
oysters on the half shell
Hiro prefers easy-to-open Kusshi or Miyagi oysters
Whisk together the yuzu juice, sake, sugar, and salt in a small bowl until the sugar and salt are dissolved. Pour the liquid into a shallow, nonreactive 6 by 9-inch container, cover with plastic wrap, and freeze overnight. Scrape the yuzu-sake ice with a folk to create a snow-like consistency, arrange the oysters on a serving tray, top each oyster with about a tablespoonful of the granita, and serve immediately.