Japanese Oyster Shooters
Recipe by ChefJackie from allrecipes.com
Dinner,Appetizer,Drink 2 Hr. 20 Mins.
Ingredients
6
6 servings
- •0.5 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
- •0.75 teaspoon tobiko (flying fish roe)
- •6 lemon wedges
Instructions
- 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.
- Shuck oysters; place 2 oysters in each shooter glass.
- Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
- Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 157
- Carbohydrate: 14g
- Fat: 3g
- Fiber: 1g
- Protein: 11g
- Sugar: 7g
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