Japanese Oyster Shooters
Amaze your visitors with these exquisite shots featuring Japanese oysters and quail eggs. A delightful fusion of sweet and salty flavors awaits, resulting in a burst of sensational taste!
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
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.
Nutrition
Serving: 6gCalories: 157kcalCarbohydrates: 14gProtein: 11gFat: 3gSaturated Fat: 1gCholesterol: 128mgSodium: 421mgPotassium: 222mgSugar: 7gVitamin C: 19mgCalcium: 27mgIron: 6mg
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