Sake Poached Oysters with Pickled Shallot
Ingredients
- 1 shallot thinly sliced
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 3/4 tsp salt
- 12 oysters
- 1 cup Japanese Sake
- 1/4 cup butter
- 2 tbsp tobiko or black caviar
Instructions
- Shuck oysters. Reseve liquid (oyster liquor) for cooking, and the shells for serving.
- Pour oyster liquor and sake into saute pan. Cook over medium heat for 5 minutes and the mixture becomes frothy. Add butter to the pan. Whisk until butter is melted. Add oysters and poach for 2 minutes or until edges begin to curl.
- Return oysters to shells. Serve with 1 teaspoon of poaching liquid. Garnish with pickled shallot and tobiko.