Japanese oyster shooters
- 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.