Japanese Oyster Shooters

    2 hours 20 minutes

    For the serious oyster fan, try this recipe that uses an elegant Japanese presentation using quails eggs and caviar.

    8 people made this

    Makes: 6 shooters

    • 12 live oysters
    • 100ml mirin
    • 1 tablespoon rice wine vinegar
    • 1 teaspoon wasabi powder
    • 2 tablespoons soy sauce
    • 3 tablespoons sake
    • 6 quail eggs
    • 3/4 teaspoon tobiko (Japanese caviar)
    • 6 lemon wedges

    Preparation:20min  ›  Extra time:2hours resting  ›  Ready in:2hours20min 

    1. Whisk together the mirin, vinegar, wasabi, soy sauce and sake. Allow the mixture to sit at room temperature for 2 hours so that the sediment sinks to the bottom of the bowl.
    2. Meanwhile, shuck the oysters. Place two oysters in each shot glass.
    3. Without disturbing the sediment at the bottom, ladle 2 tablespoons of the mirin mixture into each glass. Crack one quail egg into each glass. Top each with about 1/8 teaspoon tobiko, and garnish with lemon wedges. Serve and enjoy!

    Watch a video of it being made…

    Japanese Oyster Shooters
    Japanese Oyster Shooters

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