A Japanese twist on the traditional Oysters Kilpatrick. The amount that these are cooked is completely up to you, for an intensive oyster flavor simply heat up, but for a milder rounder flavor cook the oysters completely.
Dried seaweed needs to be activated so heat it up one time in a pan until the color changes.
Cut the seaweed and bacon into very small pieces and combine with the butter.
Open the oysters and sever the connection to the shell. Clean out any broken shell, add a dollop of the kombu butter.
Grill on medium flame on the Otto Grill until the butter melts and desired wellness is achieved.