At the Seafood Expo this year, Catalina Offshore Products was serving uni shooters! It was the first time I had a shooter like that, and it was delicious. Although the one at the show was non-alcoholic (obviously), it was still very tasty. So tasty that I had to get the recipe! Catalina's CEO, Dave Rudie, developed this original recipe and was happy to share.
Ginger Beer
Ponzu
Wasabi
Masago
Garlic chives or green onion
The ratio of ginger beer to ponzu is about 12 ounces (1 bottle) of Ginger beer to 2 tablespoons of ponzu.
The rest is to taste. You can also use 1/2 ginger beer and 1/2 sake, or all sake. Great with uni, oysters, shrimp, and clams.
Correction April 7, 2015: Recipe was initially misattributed to Chef Ken Gardon and has been corrected.
