Japanese Oyster Shooters
Description
Impress guests with Japanese oyster and quail egg shots, with sweet and salty flavors that come together in a taste explosion!
Ingredients
•
1/2 cup mirin (Japanese sweet wine)
•
3 tablespoons sake
•
2 tablespoons soy sauce
•
1 tablespoon rice wine vinegar
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1 teaspoon wasabi powder
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12 fresh oysters
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6 quail eggs
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3/4 teaspoon tobiko (flying fish roe)
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6 lemon wedges
Directions
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.
2
Shuck oysters; place 2 oysters in each shooter glass.
3
Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
4
Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.