Japanese oyster shooters

Japanese oyster shooters. Photo / Ian Jones

Makes a dozen

175ml sake
325ml mirin (sweet rice wine)
40ml Japanese rice vinegar
15ml low-salt soy sauce
tube Wasabi paste
Handful chives, finely chopped
12 shucked oysters, rinsed in salted water

In a wide saucepan, bring the sake to the boil, ignite with a match to burn off the alcohol, then add the mirin.

Remove from heat and cool.

Whisk in the rice vinegar, soy and wasabi. Pour into a glass jug, cover and place in the refrigerator overnight.

Place shooter glasses in the freezer.

Carefully pour off the thinner liquid, discarding the heavier, cloudy mixture left behind.

Coat the oysters in the chives, place into a shooter glass and top up with the liquid. Serve.