Japanese Oyster Shooters

Impress guests with Japanese oyster and quail egg shots, with sweet and salty flavors that come together in a taste explosion!

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 157 Calories

Ingredients

• 2 tablespoons soy sauce
• 6 lemon wedges
• 3 tablespoons sake
• 1 tablespoon rice wine vinegar
• 1 teaspoon wasabi powder
• 12 fresh oysters
• 6 quail eggs
• 0.5 cup mirin (Japanese sweet wine)
• 0.75 teaspoon tobiko (flying fish roe)

Recipe Instructions

Step 1

Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.

Step 2

Shuck oysters; place 2 oysters in each shooter glass.

Step 3

Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.

Step 4

Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.