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Japanese oyster shooters recipe

Japanese oyster shooters recipe

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  • Seafood starters

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

IngredientsMakes: 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

MethodPrep: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

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Reviews & ratingsAverage global rating:(1)

Kaki Fry (Japanese Fried Oysters)

Kaki fry is a Japanese dish of deep-fried breaded oysters that is often found on restaurant menus, but it is also commonly made in kitchens at home.

Although in the United States, and many parts of the world now, oysters are available all year round in various forms such as fresh, frozen, canned, or bottled, they are still considered seasonal in Japan from about mid-fall through winter when you'll often find them popping up on restaurant menus.

Fresh oysters can be purchased in the shell or you can ask your local fishmonger to shuck them for you if you're intimidated to do so on your own.

Regardless of whether you use fresh, frozen, canned, or jarred oysters, this Japanese kaki fry recipe will not disappoint. The oysters are simply seasoned with salt and pepper and then breaded in a traditional Japanese cooking method of flour, egg, and crunchy dry panko breadcrumbs. The breaded oysters are then fried in hot oil until golden and crisp.

Kaki fry is traditionally served with fresh lemon wedges and tonkatsu sauce or tartar sauce. Both of the sauces are available prepared and bottled at Japanese or other grocery stores.

Recipe Summary

  • 3 cups crushed saltine crackers
  • ¾ cup unsalted butter, melted
  • 4 cups shucked small oysters with liquor
  • ⅛ teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 2 tablespoons chopped fresh Italian flat-leaf parsley
  • 1 cup heavy cream

Preheat oven to 375 degrees F (190 degrees C).

Combine saltine crackers and butter in a bowl stir until all crumbs are saturated with butter.

Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.

Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.

Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.

Oyster Uni Shooters

I can’t believe it’s already January 1 st 2013. I am not sure if 2013 has gotten a good start for me. I really took one for the team with this recipe last night. It had alcohol in it. I don’t EVER drink alcohol. So why did I try eating this recipe if it had alcohol in it? Well, for a few reasons.

  • One reason is that ever since Jim and I started Be Mindful. Be Human., I really wanted to make sure I was going beyond my limits as a cook. I really wanted to experience the good things, different tastes, techniques and styles of food. My moto has been to try everything that’s served to me least once.
  • Another reason was that the shooter had really expensive and delicious things in it. All this raw seafood in one bite. Oysters. Love them. Uni. Love them, too. Little crunchy fish eggs. Why not? Ponzu. That’s pretty nice. The only thing I didn’t like about it was the sake. I asked Chris if he could make one for me without any sake. But, he suggested I try it to experience the entire flavor and see how it is meant to taste.
  • I kept on going back and forth. Should I drink it or not? How would I feel afterward? Am I being mindful enough? Is it considered eating food or drinking? I didn’t know.
  • So, the final reason I did it. Curiosity. It got the best of me. Yup. Curiosity killed the cat. I’m the cat.

After one swig, I was done. Luke thought I was going to throw up and started laughing. It was a lot of alcohol for me, even though Chris was being nice and only gave me a half shot. I didn’t want to throw up because of the alcohol or the taste of it. It actually tasted really good. A nice sweet, salty, sour and spicy with some complex textures of silky oyster, soft uni and crunchy roe all in one glass.

It was because there was too much stuff in my mouth. A giant oyster, uni, some fish roe, ponzu, hot sauce and sake all taken in one big gulp. It really wouldn’t have worked if I sipped it.

Oyster Shooter – Oyster Cocktail Recipe

Oyster shooters are popular because they are simple to prepare and consume, and also so delicious! Some people consider this the ultimate way to enjoy fresh oysters.

History of Oyster Shooter:

The Oyster Cocktail or Oyster Shooter, a popular West Coast treat, originated in a San Francisco restaurant around 1860 by a miner back from the gold fields. The miner was loaded down with gold nugget bigger than ballpark peanuts. Being hungry, the miner asked on the the restaurant’s waiters to bring him a plate of California raw oysters with some ketchup, horseradish, vinegar, Worcestershire sauce, and a whiskey cocktail. After drinking the whiskey, he put the oysters into the goblet, adding salt and pepper, vinegar, Worcestershire sauce, horseradish, and ketchup.

The restaurant keeper looked on with interest. “What sort of mess do you call that, partner?” he asked. The miner responded, “That is what I call an oyster cocktail.” The next day a sign appeared in the restaurant’s front window: OYSTER COCKTAIL – FOUR BITS PER GLASS. Within a week, every restaurant in San Francisco was serving this new beverage.

About Pacific Coast Oysters:

Oysters were popular with the gold miners because most of the miners thought that rich people always ate oysters. They figured that what was good enough for the rich swells back East was certainly good enough for them! During the gold rush era, there was a great demand for oysters in San Francisco, and stories were told of oysters being paid for with gold. Originally local oysters were harvested, but it took only a short time to over harvest and deplete the beds in San Francisco Bay.

Starting in 1850, large numbers of native oysters, also known as Olympia oysters, were harvested from Willapa Bay in northwestern Washington State and shipped live to San Francisco by large oyster schooners. Nearly 200,00 bushels of oysters were shipped annually to California. The native beds of oysters, several feet thick, were heavily harvested, and nothing was done to help them replenish themselves. The oyster trade continued until around 1870, when both the numbers of oysters in the Willapa Bay began to diminish due to over harvesting and the first transcontinental railroad reached San Francisco, bringing East Coast oysters. By early twentieth century, 85 percent of the oysters sold in California were from the East Coast.

Oysterville, a small town on the Long Beach peninsula, was the center of the burgeoning oyster industry. For a time Oysterville was the wealthiest town in Washington, earning it the nickname “the Baltimore of the West.”

Japanese inspired oyster shooters

To make the shooter mix: Combine mirin and sake in a large stainless steel pot. Place over a high heat and bring just to a boil. Carefully flambé the sake mixture (burn off the alcohol either by tilting the pan if using gas so that the flames just reaches around the lip of the pan and ignites the alcohol, or by using a long kitchen match) until all the alcohol has burnt off and evaporated cool.

Once cool pour the mix into a jug, add the vinegar and taste for a balance of sweet and sour. Once this has been reached add the soy for colour and flavour before stirring in the wasabi powder. Refrigerate until the wasabi powder has fallen to the bottom and you are left with clear liquid. Strain off the liquid making sure not to disturb the impurities at the bottom and store in the fridge until needed.

To serve, place an oyster in each of 18 shot glasses. Fill each glass ¾ full with chilled shooter mix. The oyster may float by itself, but if not, use the handle of a teaspoon to gently lift the oyster to the surface. If desired, sprinkle each oyster with a tiny amount of pickled ginger and wasabi paste. Serve immediately, absolutely chilled.

Uni Shooter with Ponzu Sauce

So, lets talk about Uni, or sea urchin. Thank goodness for my friend, Casson Trenor, author of Sustainable Sushi and an activist with Greenpeace. Through his book and through the Monterey Aquarium iPhone app, I can usually navigate through a sushi menu pretty well and choose to dine on delicacies that are sustainable. I wanted to call Casson and be sure though, since Uni&rsquos situation is a little more complicated.

Uni that we enjoy here in the U.S. comes from several places, Alaska, California, Canada and Maine, for example. Yes, it also comes from Japan but is extremely expensive, and usually out of pocket book reach of many diners&hellip which is good because we know very little about the harvesting practices and regulations in Japan (pssst&hellippass on Japanese Uni until we know more information!)

According to Casson, Uni from Maine should be avoided at all costs. There is little regulation, management and stock strengths are at approximately 10% of what they once were. Uni from Canada is excellent, as they enforce strict quotas on the hand-harvesting of Uni. California is a good resource for the delicacy as well.

Japanese oyster shooters recipe - Recipes

History doesn’t tell us who the weirdo was that first cracked open an oyster and ate the briny, cold, tongue-like creature they found inside, but we can’t thank them enough. There’s also someone else we’d like to thank: the person who decide to open up an oyster and add booze.

Some peg the oyster shooter to a miner who dropped by a San Francisco restaurant in the 1860s and asked for a platter of raw oysters, an array of condiments and a glass of whiskey. According to legend, after the miner slugged down most of his whiskey, he dropped the oysters into the glass along with some Worcestershire, horseradish, ketchup and vinegar and called it an oyster cocktail. Others trace it to 1700s New Orleans where bartenders dressed up the working class mollusk with shots of alcohol, seasoned with tomato juice and Worcestershire.

Though seen as gauche in some circles, we believe oyster shooters are anything but. Provided they’re done right. When executed with care and thoughtfulness, the nuanced flavors of an oyster are not obscured, but elevated. Plus, they’re just a damn good time. “It’s a fun experience,” says Paul Taylor of Washington DC’s Eat the Rich. “It’s a great way for a group to interact.” Taylor presents most of his oyster shooters traditionally: with both oyster and booze sitting in a shot glass together. Many of his shooters are inspired by classic cocktails (the G&O, for example, is a take on a Salty Dog made with briny Olde Salt oysters, gin and grapefruit-ginger cordial), but the most popular is a riff on a popular shot: the Pickleback. Eat the Rich’s Oyster Back is served in two shot glasses: One filled with rye whiskey, the other with pickle brine and a mild, creamy Barcat oyster. “The shot has savoriness, salinity and a tart bite—it’s everything you get from having an oyster with mignonette sauce,” Taylor says. “It’s sort of a match made in heaven.”

While Taylor treats oysters like cocktail ingredients, using their salty-savory brine to flavor mini drinks, other bartenders opt to serve their oysters on the side, still in the shell, to be taken then chased with a curated shooter. “I never enjoyed the idea of an oyster at the bottom of a shot glass,” says Jason Mendenhall of NYC’s The Wayland. “It’s my bar, so we made the oyster shooter the way I like it.” He serves a Blue Point oyster on the half shell on top of a shot of shallot-infused mezcal and pickle brine. “It drinks like a smoky agave mignonette,” he says. Mendenhall isn’t alone in his conviction that oysters should be served next to—not in—a shooter. California mini-chain Hungry Cat serves their oyster shooters as oysters on-the-half-shell with cocktail shots. One of their most popular options is a take on a classic shooter in the form of a Tabasco-dashed oyster with a Maryland spice-rimmed shot glass filled with vodka and lemon juice.

No matter how you take your oyster shot—in a single glass, in two parts or even directly from the shell (Taylor recommends simply pouring a few drops of single malt scotch onto an oyster before sucking it back)—the old-school bar snack/sipper is worth your time. Here’s three recipes for making your own at home.

Oyster Shooter

Step 1 : Soak the gelatine leaves in cold water for a couple of minutes.

Step 2 : Heat the Verjuice and sugar together and stir until dissolved. Leave the Verjuice to cool a little, squeeze the excess water out of the gelatine and stir into the Verjuice, making sure that the gelatine dissolves completely. Pour half of the Verjuice into the base of six small shot glasses, and refrigerate until set. Once set, place an oyster on top of each jelly and pour the remainder of the Verjuice over the oyster and refrigerate until needed.

Step 3 : Mix the finely chopped shallot with the sherry vinegar and thyme, season with a little sea salt and freshly ground black pepper and leave to marinate for about 20 minutes.

Step 4 : To serve, top each shot glass with a little of the shallot mixture and serve with a teaspoon so that guests can enjoy the shooter in one go!

Looking for a very good oyster shooter recipe

I've had oyster shooters in a lot of different Japanese restaurants. I've made them myself a few times, but ultimately they turn out pretty basic. I usually use sake, hot sauce, lemon, quail egg, and an oyster. I'm looking for a recipe for those truly magical oyster shooters that are bound to impress. It's one of my all time favorites, but I feel they can be rather hit or miss. Recipes don't need to include alcohol (I've had really good non-alcoholic ones) but that would be preferred. Thanks!

In my opinion, shooters ruin the oyster. Eat the oyster, then take a shot if you must.

Thank you! Shooters were designed to "hide" the oyster!

I have some wagyu and am looking for a hamburger or meat loaf recipe. DON'T HIDE THE STAR, LET IT SHINE.

Not sure where you were going with that quail egg, but I'll tell you where it's not going: in my oyster shot.

Here's how I make mine. You'll need: cocktail sauce from a brand you like, a cheap but acceptable oyster (because you won't be able to taste it anyway) and a shot of decent vodka, chilled. I prefer absolut but whatever. just make sure it's better than aristocrat. Gray Goose is overkill but Ketel One is not. You get the idea. Pour about a teaspoon of cocktail sauce at the bottom of a small glass or large shot glass, add the oyster and then the vodka and shoot it. Lather rinse repeat.

Watch the video: How to grill Butter Smoked Oysters. Recipe (July 2022).


  1. Tojind

    and everything, and the variants?

  2. Salah

    This sentence is just about

  3. Flavius

    There is something in this. Now everything is clear, thanks for the explanation.

  4. Gryfflet

    Will you take me?

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