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Oyster Rice (Kaki-Gohan)

The rice absorbs the exquisite flavor of the oysters
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Steaming Time 10 minutes
Course Breakfast, light dinner, lunch,
Cuisine Japanese
Servings 2 servings

Equipment

  • 1 Donabe/ heavy bottom pot/ rice cooker
  • 1 bowl

Ingredients
  

  • 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)

Instructions
 

  • 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!
Keyword oyster, oyster rice