Japanese Oyster Shooters

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


preparation Time
0 mins

cook Time
0 mins


493 per serving


  • 1 oyster, shucked
  • 1 quail egg, yoke only
  • 1/8 teaspoons smelt roe
  • 1/8 teaspoons green onion, finely chopped
  • 1/8 teaspoons chili sauce, sriracha
  • 1 tablespoons soy sauce
  • 1 tablespoons mirin
  • 1 tablespoons rice vinegar
  • 1 tablespoons ponzu sauce
  • squeeze of lemon juice
  • 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.

recipe by

Kari K.

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.

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