recipe by Mikel Lawrence

(24 servings)

NOTES : Make Ponzu ahead of time the taste develops as it cools and thickens. You may have sauce left over depending on the shooter glass size

1/2 Cup Clam Juice
1/2 Cup Pineapple Juice
3/4 Cup Pineapple, Rough Chopped Reserve 1/4 Cup Diced
1/2 Onion, Sliced
1/2 Cup Shiitake Mushroom Caps
2 Teaspoon Corn Starch
1/8 Cup Water, Cold
1/4 Cup Rice Vinegar
1/2 Cup Soy Sauce, Light
1 Tablespoon Sugar
24 Ea Oysters, With Juice
2 Tablespoon Cavi-Art®, Red And Black Mixed
Siracha Thai Chili Sauce
Chives Or Scallions, Minced

Sauce: combine clam & pineapple juice with chopped pineapple, onion, and shitake mushrooms. Bring to a boil reduce heat and simmer until reduced by half. Mix cornstarch with water and set aside for later use. Add rive vinegar, soy sauce, and sugar to the reduced liquid. Bring back to a boil and whisk in the cornstarch mixture when mixture thickens slightly reduce heat and simmer for 8 to 10 minuets. Strain and cool. After cooling taste for seasoning adjustments. Refrigerate till ready to assemble shooters.

Chill or freeze 12 shot glasses; Assembly: Place a scant teaspoon of sauce in bottom of glass. Add 1 oyster. Add 1 tablespoon of ponzu sauce. Top with diced pineapple, Cavi-Art®, a squirt of siracha and minced chives