Kru Quail Egg and Oyster Shooter

Quail Egg and Oyster Shooter

Courtesy of Billy Ngo, chef/owner, Kru Restaurant
Course Appetizer, Cocktail
Cuisine Japanese
Servings 1


  • 1 ounce sake, cold
  • 1/4 ounce ponzu sauce*
  • 1 small oyster or 1/4 to 1/2 Pacific oyster**, raw
  • 1 green onion, finely chopped


  • Pour cold sake into a shot glass. Add ponzu sauce. 
  • Separate quail egg yolk from egg white.
  • Carefully add yolk to glass. (Egg white may be reserved for another recipe calling for egg whites.)
  • Place oyster on top of yolk.
  • Garnish with chopped green onion
  • Serve immediately.


*Ponzu sauce is a classic citrus-soy Japanese condiment. It may be found on grocery store shelves where soy sauce is sold.
**Fresh bay scallops, raw and diced, may be substituted for oyster