World’s Best Japanese Oyster Rice Made Easy:Savor the Season
Do you like oysters?
Oysters are in season in winter in Japan, from December to February, and it is said that they are the most delicious.
There are many ways to enjoy it, such as deep-fried oysters, Miso oyster hot pot, and oyster chowder, but today I’m going to make oyster rice, my all-time favorite.
Cook the rice in the broth that has been cooked first to bring out the flavor. This broth will be used to cook the rice, and the rice will absorb all the delicious flavors.
With this recipe, the oysters will be plump and delicious, and it’s also super easy!
Dive into the cozy vibes of Japanese Oyster Rice, a winter treat that’s all about comfort and flavor.
Let’s kick off the preparation with the ingredients.
First, wash the rice until the water runs clear, changing it multiple times.
Now, let’s talk about the Japanese oysters available in grocery stores here. I’m not familiar with how they are sold in your area, so please share that information with me!
Carefully open the pillow pack of oysters and drain the water, doing this in the sink to avoid splattering water all over the kitchen counter.
Add a teaspoonful of salt and gently rub the oysters to clean them. The salt aids in releasing any remaining sand or shells. Rinse them under cold running water, changing the water several times, and then drain. Set them aside until needed.
Next, shred some ginger. If you don’t have fresh ginger, you can use the tube variety.
With the ingredients ready, let’s start cooking.
In a pot, combine sake, mirin, and soy sauce, bringing it to a boil. Add ginger and oysters, cooking on medium-high heat until the oysters become plump and just cooked through.
Pass the mixture through a sieve to separate the oysters and seasonings. Add water to the seasonings, making it a total of 200ml.
Transfer the rice to a pot; I’m using a small Donabe (earthenware pot), but any heavy-bottomed pot or even a rice cooker will work. Add kombu kelp to enhance the oceanic flavor.
Cover the pot with a lid and start cooking on medium-low heat. When it comes to a boil, remove the lid, stir, and scrape the rice from the bottom to prevent burning and ensure even cooking.
Cover the pot again, reduce the heat to low, and continue cooking for 10 minutes.
After 10 minutes, place the oysters on top and let them steam for an additional 10 minutes with the remaining heat.
After ten minutes, Gently mix, turning the rice upside down.
Serve immediately with Tsukamoto!
The oysters maintain a plump and soft texture because they’re not overcooked, offering a rich umami with an oceanic flavor that’s perfect for this time of the year.
The rice absorbs all the goodness from the oysters, resulting in a bouncy texture and delightful taste!
Oyster Rice (Kaki-Gohan)
- 1 Donabe/ heavy bottom pot/ rice cooker
- 1 bowl
- 1 rice cup rice (short grain)
- 1 package oyster (5 oz/150g)
- 1 ginger (3cm)
- 1 tbs Sake
- 1 tbs Mirin
- 1 tbs Soy Sauce
- 1 piece Kombu kelp (5 cm)
- Wash rice until water runs clear.
- Clean the oysters: Rub gently with salt. Rinse with cold water.
- Shred ginger. (or you can use ginger in a tube)
- In a pot, add sake, mirin, and soy sauce and bring it to a boil.Add ginger and oyster, cook on medium-high heat until the oyster is plump, and just cook through.
- Pass through a sieve and separate the oysters and the seasonings.Add water to seasonings to make it to 200ml.
- Transfer the rice to a pot. I am using a small Donabe, the earthenware pot, but you can use any heavy bottom pot instead, or even a rice cooker works.Add kombu kelp to enhance the oceanic flavor.
- Put the lid on and start cooking on medium-low heat.When it comes to a boil, remove the lid and give it a stir.Scrape the rice on the bottom to prevent burning and cook evenly.
- Put the lid on again, reduce the heat to low, and continue cooking for 10 minutes.
- After 10 minutes, place the oysters on top, then let them steam for 10 minutes to cook with the remaining heat.
- Mix gently, turning upside down.Serve immediately with Tsukamoto!