Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Wash the daikon radish well and cut 150g into 1cm cubes.
- Gently rinse the 200g of oysters multiple times in saltwater.
- Gently pat the rinsed oysters dry with a paper towel to remove excess moisture.
- Heat 1 tbsp of sesame oil in a frying pan over low heat.
- Add the oysters to the low-heat frying pan. Once they lightly bubble, flip them. Avoid overcooking. Key Tip: Overcooking oysters on high heat will cause them to shrink. Cook them over low heat to achieve a plump texture.
- After flipping the oysters, add [A] 2 tbsp cooking sake and [A] 3 tbsp soy sauce. Continue to cook over low heat, allowing the oysters to absorb the flavor.
- Gently simmer the oysters to release their essence into the liquid, being careful not to crush them. Flip them occasionally to coat with the seasoning.
- Remove the oysters from the simmering liquid, draining any excess liquid. Cover with plastic wrap while still warm to keep them from cooling down.
- Add the washed 2 cups of rice to your rice cooker and pour in all the oyster simmering liquid.
- Mix the liquid and rice thoroughly until well combined, allowing the rice to absorb the liquid. Key Tip: Soaking the rice in the liquid first ensures the umami permeates the entire dish.
- Adjust the seasoning to your preference by adding 1/4 tsp salt.
- Add water, slightly less than the 2-cup mark, and level the rice surface.
- Evenly spread the cut daikon radish over the leveled rice. Be careful not to mix it with the rice.
- Select about 2 oysters from the ones you kept warm and chop them finely. Include the oyster's roe if present.
- Place the chopped oysters evenly on top of the rice and cook using the regular rice cooking setting.
- Once cooked, gently mix the rice by performing a cross-cut and then folding the rice from the bottom up.
- Add the remaining oysters you kept warm to the rice cooker and gently mix them in, being careful not to crush them.
- Cover and let it steam for a little longer to warm the oysters.
- Serve the oyster mixed rice in bowls and garnish with shredded ginger (3-4 slices) and mitsuba.
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妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
