Japanese Oyster Shooters

January 15, 2014 by Kari Karch

Learn how to make these delicious Japanese oyster shooters from the Kenmore in-house chef Kari Karch!


preparation time
0 mins

cook time




1 oyster shucked

1 quail egg yoke only

0.13 teaspoons smelt roe

0.13 teaspoons green onion finely chopped

0.13 teaspoons chili sauce sriracha

1 tablespoons soy sauce

1 tablespoons mirin

1 tablespoons rice vinegar

1 tablespoons ponzu sauce

1 Shot Glass of Sake


In a small bowl combine soy sauce, mirin, rice vinegar, ponzu, lemon juice, and sake. In a martini glass or large shot glass, place in oyster, quail egg, roe, green onion, and chili sauce. Pour the sauce over the oyster mixture and serve immediately.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.