Steps

1. Rinse 200g of rice briefly and soak it in water for 30 minutes. **(Key Tip!)** If you don't soak the rice, the liquid from the broth will have difficulty penetrating the grains due to osmotic pressure, which can lead to undercooked rice. Therefore, ensure the rice absorbs sufficient moisture beforehand.
   🕒 00:19
2. After 30 minutes, drain the rice in a colander.
   🕒 01:08
3. In a small pot, combine 1 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 2 tsp Oyster Sauce, and 150ml Water and mix.
   🕒 00:57
4. Trim the tough ends off 1/2 pack of Shimeji Mushrooms.
   🕒 01:41
5. Cut the shimeji mushrooms in half. Break apart the hardened base by hand and add them to the broth from Step 3.
   🕒 02:05
6. Finely mince 8g of Ginger, leaving the skin on. Do not add it to the broth; keep it in a separate container. **(Key Tip!)** Adding ginger at the end maximizes its aroma.
   🕒 02:27
7. Make a slurry by mixing 1 tbsp Potato Starch with 100ml Water.
   🕒 03:34
8. Prepare a bowl with fresh water and a plate lined with paper towels.
   🕒 03:41
9. Mix the potato starch slurry from Step 7 well, then add 180g of Oysters and gently wash them to absorb any impurities.
   🕒 04:07
10. Gently rinse the oysters in clean water, focusing on the folds.
    🕒 04:37
11. Place the washed oysters on the prepared plate lined with paper towels and drain any excess water.
    🕒 04:49
12. From the prepared oysters, set aside 4 visually appealing ones. Finely chop the remaining oysters and add them to the broth from Step 3. **(Key Tip!)** By chopping half and leaving the other half whole, you can deepen the rice's flavor while still enjoying the oysters themselves, offering the best of both worlds.
    🕒 05:08
13. In a small bowl, combine 1/2 tsp Soy Sauce and 2 pinches of Sugar and mix.
    🕒 06:56
14. Heat the broth from Step 3 over medium-low heat. Once it boils, add the oysters set aside in Step 15 and reduce the heat to low.
    🕒 06:02
15. Gently cook the oysters for 5 minutes, allowing the flavors to infuse into the broth. Skim off any scum that rises to the surface.
    🕒 06:44
16. After 5 minutes, turn off the heat. Transfer the cooked oysters from Step 15 to the bowl with the seasoning mixture from Step 13 and quickly toss them while they are still hot.
    🕒 07:19
17. Once cooled slightly, cover with plastic wrap and set aside.
    🕒 07:48
18. Strain the solids (chopped oysters and shimeji mushrooms) from the broth using a colander, separating the broth and solids into different containers. Thoroughly drain the solids.
    🕒 07:54
19. Let the separated broth cool down to lukewarm.
    🕒 08:11
20. Combine the cooled broth with water to reach a total weight of 240g.
    🕒 08:26
21. In your rice cooker pot, add the rice drained in Step 2 and the broth adjusted in Step 20.
    🕒 08:58
22. Place the solids separated in Step 18 on top. Do not mix; just spread them evenly on the surface. **(Key Tip!)** Mixing the ingredients will prevent the rice from cooking properly, so just place them on top.
    🕒 09:05
23. Cook the rice using the rapid cooking mode on your rice cooker.
    🕒 09:17
24. Once cooked, gently mix the rice. Add a pinch of Salt and the minced ginger from Step 6 and mix lightly. **(Key Tip!)** Salt sharpens the flavor profile, and ginger adds aroma and a touch of accent.
    🕒 09:29
25. Return the seasoned oysters from Step 17 to the rice cooker pot and keep warm for about 5 minutes to heat through and allow the flavors to meld.
    🕒 10:10
26. Serve in bowls and garnish with chopped green onions and mitsuba (Japanese parsley) as desired.
    🕒 10:26