Steamed Oysters and Oyster Broth
Nothing illustrates chef Hisachika Takahashi's culinary philosophy as well as his soups do. His broths are gentle intermissions between courses, with complex flavors that reflect the ingredients used throughout the meal. If you are using canned chicken broth, refrigerate the cans for an hour or two and discard the congealed fat from the surface.
This recipe is actually served in two partsfirst come the slightly steamed oysters, then the light, aromatic broth.