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Japanese Oyster Shooters
Japanese Oyster Shooters
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Prep Time:
20 minutes
Total Time:
140 minutes
Wow your guests with Japanese Oyster and Quail Egg Shots, a flavor explosion of sweet and salty goodness!
Ingredients:
  • 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:
  • Combine mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Let it rest at room temperature for about 2 hours, until sediments settle at the bottom.
  • Carefully remove the shells from the oysters and place 2 oysters in each shooter glass.
  • Carefully pour 2 tablespoons of mirin mixture into each glass, making sure not to disturb the sediments at the bottom.
  • Gently break 1 quail egg into each glass. Sprinkle 1/8 teaspoon tobiko on top of each. Garnish with lemon wedges and serve promptly.

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