Oysters with Wenzhou

Quickly wash the shelled oysters, then place them in a steamer and steam for 5-7 minutes. Insert a knife into the gap in the open mouth and take it out.

The radish is wrapped in grated and soaked, and squeezed out the moisture. (Approximately 300cc can be obtained using just the squeeze juice.)

Grapefruit is removed.

Chop the tanba leaves into small pieces, quickly roast them in a pot containing 3 tablespoons of sake, and once the colours are bright, remove them in a colander.

Put 300cc of radish squeeze juice and bonito broth in a pot and heat it.
Once it's boiled, strain and cool. (If you don't have time, pour it in ice water and let it cool.)

Add steamed oysters, grated radish, grapefruit, mitsuba, light soy sauce, and 2 tablespoons of [5] juice and mix the whole thing to finish.