Sweet & Sour Mozuku Shooter Recipe
Okinawan seaweed, masago, sanbaizu granita, yamaimo
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Ingredients
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Main Ingredients
Method
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.
