Oyster shooters

This Japanese-inspired recipe includes masago, which is capelin fish roe, and ponzu sauce, a classic Japanese citrus based condiment. The story goes that ponzu sauce was inspired by Dutch visitors to Japan during the 17th century, and that its name comes from the old Dutch word ‘pons’, which meant fruit punch. We love that our ancestors’ influence comes back to us via Japan in this light, refreshing recipe, which is perfect for parties, or as a starter to whet your dinner guests’ appetites.

Ingredients for 4 shooters:

  • 4 oysters
  • 1 tomato
  • 1 shallot
  • The juice of 1 lime
  • ½ a cucumber
  • 75ml (2.5 oz) of Ponzu sauce
  • 1 leek
  • 1 tablespoon of masago
  • Salt


Boil water in a pan. Cut a cross in the tomato and put it in the boiling water for 10 seconds. Cool the tomato in cold water, and remove the skin. Cut the tomato in half, remove the seeds and stem, and chop the flesh finely into small cubes. Peel the shallot and chop it finely. Mix the tomato, shallot, and lime juice, and season with salt and pepper to taste. Set the resulting salsa aside.

Peel the cucumber and cut it into pieces. Use a food processor to mix the cucumber and ponzu sauce, and season with salt and pepper. Pour the cucumber and ponzu juice into 4 shooter glasses or other small pretty glasses. Add 1 oyster and 1 tablespoon of tomato salsa to each glass. Clean the leek, and cut it into small pieces. Garnish each glass with some leek and masago, and serve.

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