Japanese oyster shooters

Ingredients

325 ml	Mirin
175 ml	Sake
40 ml	Rice vinegar
15 ml	Soy sauce
1 Tbsp	Wasabi paste
1 handful	Fresh chives, finely chopped
12	Oysters, shucked and rinsed in salted water

Directions

1. 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.
2. 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.
3. Carefully pour off the thinner liquid, discarding the heavier, cloudy mixture left behind.
4. Coat the oysters in the chives, place into a shooter glass and top up with the liquid. Serve.

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