Japanese oyster shooters

    2 hours 20 min

    Impress guests with these exotic Japanese oyster shooters. Sweet and salty flavours come together for a taste explosion!


    Yorkshire, England, UK
    24 people made this

    Makes: 6 oyster shooters

    • 12 live oysters
    • 3/4 teaspoon tobiko
    • 1 teaspoon wasabi powder
    • 1 tablespoon rice wine vinegar
    • 2 tablespoons soy sauce
    • 6 quail eggs
    • 3 tablespoons sake
    • 100ml mirin
    • 6 lemon wedges

    Prep:20min  ›  Extra time:2hr resting  ›  Ready in:2hr20min 

    1. Whisk together the mirin, vinegar, wasabi, soy sauce and sake. Allow the mixture to sit at room temperature for 2 hours so that the sediment sinks to the bottom of the bowl.
    2. Meanwhile, shuck the oysters. Place two oysters in each shooter glass.
    3. Without disturbing the sediment at the bottom, ladle 2 tablespoons of the mirin mixture into each glass. Crack one quail egg into each glass. Top each with about 1/8 teaspoon tobiko, and garnish with lemon wedges. Serve and enjoy!

    Japanese ingredients

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


    Japanese oyster shooters
    Japanese oyster shooters
    Japanese oyster shooters
    Japanese oyster shooters

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