Raw Oyster Shooters Recipes

Steps:

• Whisk mirin, sake, soy sauce, rice wine vinegar, and wasabi powder together in a bowl. Allow the mixture to sit at room temperature for 2 hours so that the sediment sinks to the bottom of the bowl.
• Shuck oysters and place 2 oysters in each shooter glass.
• Ladle 2 tablespoons of the mirin mixture into each glass, without disturbing the sediment at the bottom. Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

Steps:

• In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
• Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.

Steps:

• Make sure all ingredients are ice cold. In a cocktail shaker, add bloody Mary mix and vodka. Add horseradish to your taste. This mixture should taste like a raw oyster and cocktail sauce, so add to the shaker any food item you would add when eating raw oysters, such as hot sauce, Worcestershire sauce, lemon, or lime. Shake until the mixture is incorporated.
• After shucking the oysters, add 1 or 2 raw oysters to a small rocks glass (no ice) and pour the mixture over the oysters. The world is your oyster.

Steps:

• Combine juice through horseradish, mixing thoroughly; pour 1 jigger of mixture into each of 6 small glasses.
• Add 2 jiggers vodka to each.
• Put 1 raw oyster in each glass and garnish with a lemon wedge.