Enhance the briny sea flavors of fresh oysters with a few hot minutes on a grill and a punch of salty umami butter.
Stepping away from the ‘heavier’ oyster toppings like rockerfeller or cheese, this recipe focuses on the clean, fresh and briny flavors of the oysters. It’s also a great way to create a super fast appetizer for the grill. The oysters only take about 2 minutes to grill over hot coals until bubbling. Then the grill is free to cook up your meats, and your guests are kept happy with a luxurious and indulgent snack.
Raw oysters are usually my bivalve of choice, and I’m not a huge fan of using too many ingredients that disguise the briny flavor. Oysters Rockefeller, for example, are not my jam. There’s simply too much going on with all that breading, for my tastes.
The concept of this umami butter is to enhance the brininess and sea-flavors of the oysters, adding a little richness with the butter. I call it Dashi butter, because it has the two main ingredients that create Japanese Dashi broth – seaweed and bonito. Bonito is actually flakes of incredibly finely shaved dried and fermented fish. For the uninitiated, these ingredients may sound unpleasant but when used sparingly they are simply delicious.
If you are curious as to what umami actually is, it’s a flavor profile. Many call it the “fifth flavor” along with salt, sweet, sour and spicy. You can read more about it here.Print