Recipe information
Ingredients for - Japanese Oyster Shooters
How to cook deliciously - Japanese Oyster Shooters
1. Stage
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.
2. Stage
Shuck oysters; place 2 oysters in each shooter glass.
3. Stage
Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
4. Stage
Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately. Unknown
