Oyster pan roast with yuzu kosho cream, and spicy cornmeal biscuits from Sunlight and Breadcrumbs: Making Food with Creativity and Curiosity (page 231) by Renee Erickson and Sara Dickerman

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Notes about this recipe

  • SheilaS on February 06, 2026

    This looks like a bowl of beige but the combination of yuzu kosho, sake, cream and briny oysters is absolutely delicious! The biscuit recipe calls for a pinch of cayenne. I used 1/4 tsp and found that pleasantly spicy. I made square biscuits instead of cutting out rounds for efficiency and laziness.

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