Sweet & Sour Mozuku Shooter Recipe
Recipe information
Make Sweet & Sour Mozuku Shooter in just 2h . Okinawan seaweed, masago, sanbaizu granita, yamaimo
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Preparation Steps
1. Prepare the Sanbaizu Granita
In a small pot, combine water, sugar, and salt. Bring to a boil until the sugar dissolves. Remove from heat and let it cool. Once cooled, add the sanbaizu and mix well. Pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, scrape the mixture with a fork until it forms a fluffy granita texture.
2. Prepare the Mozuku and Yamaimo
Rinse the Okinawan mozuku seaweed under cold water and drain. Peel the yamaimo and grate it into a bowl. Mix the grated yamaimo with a pinch of salt to prevent browning.
3. Assemble the Shooter
In small shooter glasses, layer the grated yamaimo at the bottom, followed by a layer of mozuku. Top it with a generous spoonful of masago. Finally, add a scoop of the sanbaizu granita on top.
4. Serve
Garnish with a small sprig of shiso or a slice of lime if desired. Serve immediately while the granita is still fluffy.
Local Coupons
No local coupons found for this recipe's ingredients.