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