Rating: 4.5 stars 4.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
6
Yield:
6 oyster shooters
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Mirin, a sweetened sake, and tobiko, flying fish roe, can be found in Asian stores or online.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

157 calories; protein 11.4g; carbohydrates 13.6g; fat 3.4g; cholesterol 128.1mg; sodium 421mg. Full Nutrition
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