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Japanese inspired oyster shooters
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| Teage Ezard from Ezards Serving size: Serves 10 or more Cuisine type: Japanese Cooking time: Less than 60 minutes Course: Entree INGREDIENTS | |
| 18 | oysters, (shucked) |
| 1 teaspoon | wasabi paste, optional |
| 1 teaspoon | pickled ginger, shredded, optional |
| Shooter mix | |
| 1 litre (4 cups) | mirin |
| 1 cup (250ml) | sake |
| 75ml | rice wine vinegar |
| 50ml | light soy |
| 2 tablespoons | wasabi powder |
METHOD
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.
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