Wasabi Oyster Rockefeller with Wakame Seaweed

The Aphrodisiac: Seaweed and Oyster

Ingredients

4 tbsp hydrated wakame seaweed 12 pcs fresh oysters 12 tbsp wasabi cream sauce

For the Cheese Topping

2 tbsp olive oil 1 tbsp parsley 1/3 cup panko breadcrumbs 1/4 cup parmesan cheese

For the Wasabi Cream Sauce

2 tsp garlic (minced) 2 tsp onion (minced) 1 tbsp olive oil 2 tsp dashi powder 1 tbsp kikoman 1 tsp fresh thyme 60 ml milk 2 cups cream 6 tbsp parmesan cheese 1 tbsp wasabi paste or frozen grated wasabi

Procedure

1. To make the wasabi cream sauce, sauté onion and garlic with olive oil in a sauce pan. Once the garlic is slightly toasted and the onion translucent, add the remaining ingredients and mix thoroughly. Let it simmer for five minutes. Strain the wasabi cream sauce and set aside. 2. To make the cheese topping, mix olive oil, parmesan, breadcrumbs, and parsley in a small bowl and then season with salt and pepper. Set aside. 3. Rinse, scrub, and shuck the oysters. Remove the oyster meat and reserve the shells. 4. Add wake, oyster meat, and then the wasabi cream sauce, in this order, on each shell. 5. Top it with the cheese sauce. 6. Spread rock salt across a baking pan and arrange the oysters on top to steady them. 7. Bake in a preheated oven of 450 degrees for 15 minutes or until golden brown.