KATRINA  still a bitch

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CUCUMBER MIRIN GELEE’ TOPPED KUMMAMOTO OYSTERS
by Jax Denver Executive chef Sheila Lucero

 

2 EACH                      CUCUMBERS, ROUGH CHOPPED

½ TSP.                       GARLIC, MINCED

1 TBS.                        SHALLOTS, SLICED THIN

½ C.                            GINGER ROOT, ROUGH CHOPPED

¼ C.                            RICE WINE VINEGAR

¼ C.                            MIRIN

½ C.                            SUGAR

2 C.                             WATER

10 SHEETS               GELATIN, BLOOMED IN COLD WATER

 

COMBINE ALL INGREDIENTS IN A LARGE SAUCEPAN AND STEEP AT A LOW SIMMER UNTIL CUCUMBERS ARE SOFTENED. POUR LIQUID THROUGH A STRAINER.  WHISK GELATIN SHEETS INTO LIQUID UNTIL FULLY INCORPORATED. REFRIGERATE. ONCE GELATIN IS FIRM, CUT INTO SMALL CUBES AND PLACE ON TOP OF SHUCKED KUMMAMOTO OYSTERS.