Quail Egg and Oyster Shooter
Courtesy of Billy Ngo, chef/owner, Kru Restaurant
Ingredients
- 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
Instructions
- 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.
Notes
*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
