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Yield: 4 Servings
For Ponzu sauce:
1 oz. kombu, seaweed
14 oz. lemon juice
14 oz. dark soy sauce
3 oz. mirin
2 oz. tamari
1/2 oz. ginger, coins
1 oz. bonito flake
1 tsp. corn starch
1 tsp. water
Combine all ingredients except cornstarch and water in a saucepan. Allow to come to a simmer slowly while allowing the flavors of the kombu, ginger and bonito flake to open into the sauce. Pour the sauce into a container with a lid and refrigerate for 3 days unstrained. When ready to use, strain sauce into a sauce pan and warm. Whisk in a slurry of cornstarch and water; bring to a boil to thicken. (Unstrained sauce will hold for 10 days in the refrigerator.)
For scallion sesame oil:
2 bunches scallion, green part only
1 qt. water
1 Tbsp. lemon juice
16 oz. vegetable oil
2 oz. sesame oil
Bring water and lemon juice to a vigorous boil in a non-reactive sauce pan. Blanch scallion tops for 20 seconds remove and drain on towels; and place scallions into the refrigerator to cool. When cool, squeeze out any residual water, and chop coarsely. Blend scallions with oil on high for 5 minutes, strain out the sediment. (Oil will hold for 2 weeks in the refrigerator.)
For won ton skins:
12 won ton skins
2 cups vegetable oil
Heat oil to 350 degrees and fry won ton skins flat until crisp and light brown. Drain on paper towels (can be done 4 hours ahead).
For poached oysters:
8 shucked oysters
2 cups sake
To assemble:
Heat sake to a simmer and add oysters. Poach at a simmer until the edges of the oysters begin to curl, do not boil; remove with a slotted spoon. Place a won ton skin on a plate and layer with an oyster. Repeat until a napoleon of 3 won ton skins and 2 oysters is built. With a spoon drizzle 1 oz of warmed and strained ponzu sauce onto the plate and over the napoleon. With a spoon drizzle 1/2 oz. of the scallion oil around the plate. Garnish with thinly sliced scallion. Repeat the process 3 more times to complete 4 napoleons.
