Oyster Omelette

Beausoleil Oysters, Soy-Red Miso Sauce, Egg, Shirodashi, Cabbage, Bean Sprouts, and Basil

Chef Trigg Brown of Win Son | Brooklyn

Yield: 1 serving

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Adapted by StarChefs | October 2019

INGREDIENTS:

Sauce:
1 tablespoon cornstarch
¼ cup ketchup
¼ cup rice vinegar
1 tablespoon bean paste
1 tablespoon soy sauce
1 tablespoon red miso paste

To Assemble and Serve:
1 tablespoon sweet potato starch
5 Beausoleil oysters, cleaned and scrubbed
1 egg
2 tablespoons shirodashi
1 tablespoons finely chopped green onion, plus additional for garnish
2 tablespoons neutral oil
¼ cup finely chopped cabbage
¼ cup mung bean sprouts
Finely chopped basil

METHOD:

For the Sauce:
In a bowl, whisk to combine cornstarch into ½ cup cold water. In a pot over medium heat, combine remaining ingredients. Simmer, whisking to avoid scorching. Whisk in slurry. When thickened, remove from heat.

To Assemble and Serve:
In a bowl, whisk to combine starch and ½ cup cold water. Transfer to a squeeze bottle. Into a metal bowl, shuck oysters, collecting all the meat and liquor. Add egg, shirodashi, and onion. Using a fork, gently mix, making sure not to damage the oysters. In a pan over medium flame, heat oil and add egg mixture. Encircle egg mixture with sweet potato slurry. To the center of the omelette, add cabbage and sprouts. Decrease heat, cover, and cook 1 minute. Using a rubber spatula, fold omelette over and slide it onto a serving plate. Drizzle Sauce on top. Garnish with basil and onion.

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