Japanese Oyster Shooters recipe

All Recipes Appetizers and Snacks Seafood

Ingredients

½ cup mirin (Japanese sweet wine)
3 tablespoons sake
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon wasabi powder
12 fresh oysters
6 quail eggs
¾ teaspoon tobiko (flying fish roe)
6 lemon wedges

Nutrition Info

157.2 calories
carbohydrate: 13.6 g
cholesterol: 128.1 mg
fat: 3.4 g
fiber: 0.8 g
protein: 11.4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 421 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk mirin, sake, soy sauce, rice wine vinegar, and wasabi powder together in a bowl. Allow the mixture to sit at room temperature for 2 hours so that the sediment sinks to the bottom of the bowl.

  2. Shuck oysters and place 2 oysters in each shooter glass.

  3. Ladle 2 tablespoons of the mirin mixture into each glass, without disturbing the sediment at the bottom. Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

Recipe Yield

6 oyster shooters

Recipe Note

Impress guests with these exotic Japanese oyster shooters. Sweet and salty flavors come together for a taste explosion!

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