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Oyster shooter

Oyster shooter
4 oysters 200 ml soya sauce
200 ml sake 3 tbs oyster sauce
300 ml Japanese rice wine (mirin) 8 leaves of coriander, finely chopped
1.5 tsp wasabi

Add all the ingredients except for the coriander to a sauce pan. Bring to the boil briefly. Stir the mixture to ensure the wasabi is dissolved properly. Sieve the mixture and leave to cool. Finely chop the coriander and open the oysters. Cut the oysters in half. Take a shot glass and add an oyster and fill it with the cooled mixture. Garnish the shot glass with some coriander.


Serves: 4

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