Name: Zama San Diegos Zama Love Shot Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 each fresh oysters (on the half shell); 6 each quail eggs (fresh); 2 tsp masago (smelt roe); 1 tsp premium small caviar (e.g., oscietra or similar); 2 cups crushed ice (for serving bed); 60 ml junmai or junmai ginjo sake; 30 ml ponzu (store-bought or homemade); 5 ml fresh lime juice; 5 ml light soy sauce; 2 ml sesame oil; 6 ml sriracha; 2 tsp finely grated ginger; 1 tsp finnely chopped chives (optional); 0.25 tsp microplane lemon zest; 0.5 tsp toasted sesame seeds (white); 0.25 tsp cracked black pepper; 6 each shiso leaf or microgreens (for garnish)

Method

Oyster & Garnish

Shuck and chill oysters

Place oysters on a stable surface. Using a clean oyster knife, insert at the hinge, twist to pop open, cut the top muscle and remove the top shell. Run the knife under the oyster to free it from the bottom shell, keeping as much liquor in the shell as possible. Arrange oysters on a bed of crushed ice and refrigerate until ready to assemble.

Temper quail eggs

Bring a small pot of water to a gentle simmer. Using a slotted spoon, gently lower whole quail eggs into simmering water and cook for exactly 2 minutes for slightly set whites and a runny yolk. Immediately transfer eggs to an ice bath for 2 minutes. Crack each quail egg and carefully separate a whole, intact egg into a small ramekin for assembly. Keep refrigerated and use within 30 minutes of peeling.

Place one quail egg on top of each oyster just prior to serving. Spoon masago next to the quail egg and finish with a small dollop (about 1/8 tsp) of caviar on each egg. Reserve remaining masago and caviar for service replenishment.

Shot Sauce (sake-ponzu base)

Make the sake-ponzu shot sauce

In a small mixing bowl or measuring cup, combine 60 ml sake, 30 ml ponzu, 5 ml fresh lime juice, 5 ml light soy sauce, 2 ml sesame oil, and 6 ml sriracha. Whisk gently to emulsify. Add 2 tsp finely grated ginger, 1 tsp finely chopped chives (optional) and 0.25 tsp lemon zest. Taste and adjust: if too sharp, add 5–10 ml more sake; if too salty, add 5–10 ml extra ponzu or a splash of water. Keep sauce chilled until plating.

Strain the sauce through a fine mesh strainer if you prefer a silken texture without ginger fibers, then chill.

Finishing & Assembly

Assemble the Zama Love Shot

Just before serving, give the shot sauce a gentle stir. Using a small spoon, pour about 10 ml (roughly 2 tsp) of the sake-ponzu shot sauce directly into the oyster shell around the oyster and quail egg—do not overfill; the goal is a shallow pool that complements the oyster. Place a small pinch (about 1/3 tsp) of masago beside the egg and a tiny dollop (about 1/8 tsp) of caviar on the egg yolk. Sprinkle a light dusting of toasted sesame seeds and a tiny pinch of cracked black pepper over each oyster. Garnish the plate with a shiso leaf or microgreen per oyster. Serve immediately on the bed of crushed ice.

Provide small spoons or toothpicks so guests can lift the egg with caviar or tip the whole shell to consume in one bite as a shot. Advise guests to consume promptly for best texture and temperature.