Oyster Bouillon

Name: Oyster Bouillon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 4¼ cups (1000 ml)
Cuisine: French Classic
Ingredients: 500 g Oyster; 1 Enoki; 1 Shallot; 1 Negi; 10 g Ginger; 10 g Kombu; 5 Thyme; 1 Bay Leaf; 2 cups + 4 tsp sake (500 ml) Sake; 2 cups + 4 tsp Chicken Bouill (500 ml) Chicken Bouill

Independent adaptation of a publicly published Yuichiro Watanabe recipe. Not affiliated with, sponsored by, or endorsed by Yuichiro Watanabe.

GREAT ON · SAUCE STOCK BASE; SIMMER ~20 MIN AFTER BOIL; MUSHROOM ÉTUVÉE USES 500 G + BUTTER 50 G

Great on Sauce stock base; simmer ~20 min after boil; mushroom étuvée uses 500 g + butter 50 g.

A quick pan finish for steak and poultry.

On the jar

OYSTER

Method: stove
Yield: about 4¼ cups
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Sake 500 mlChicken Bouill 500 ml

Ingredients

Oyster500 g
Enoki1
Shallot1
Negi1
Ginger10 g
Kombu10 g
Thyme5
Bay Leaf1
Sake2 cups + 4 tsp sake (500 ml)
Chicken Bouill2 cups + 4 tsp Chicken Bouill (500 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Oyster Bouillon wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 5 national awards

Asparagus Mustard SauceNATIONAL AWARD WINNEROn the jar: ASPARAGUS
Cider-Oil Apple Marinade★ STARRED KITCHENOn the jar: CIDEROIL
Red Wine-Cassis Steak MarinadeNATIONAL AWARD WINNEROn the jar: RED WINECAS
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Yuichiro Watanabe. French / Japanese (Nabeno-Ism). Cited awards include: Michelin 1* (Nabeno-Ism / ナベノ-イズム, Tokyo; historically 2*).

Adapted from a Yuichiro Watanabe recipe (Yuichiro Watanabe / Kai House (Nabeno-Ism-2)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Yuichiro Watanabe / Kai House (Nabeno-Ism-2) (published as “Oyster Bouillon”). Full citation lives in Provenance.

Companion jar