Steps

1. Wash the daikon radish well and cut 150g into 1cm cubes.
   🕒 01:03
2. Gently rinse the 200g of oysters multiple times in saltwater.
   🕒 01:41
3. Gently pat the rinsed oysters dry with a paper towel to remove excess moisture.
   🕒 01:55
4. Heat 1 tbsp of sesame oil in a frying pan over low heat.
   🕒 02:43
5. 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.
   🕒 02:52
6. 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.
   🕒 03:30
7. 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.
   🕒 03:45
8. Remove the oysters from the simmering liquid, draining any excess liquid. Cover with plastic wrap while still warm to keep them from cooling down.
   🕒 04:17
9. Add the washed 2 cups of rice to your rice cooker and pour in all the oyster simmering liquid.
   🕒 04:48
10. 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.
    🕒 04:54
11. Adjust the seasoning to your preference by adding 1/4 tsp salt.
    🕒 05:14
12. Add water, slightly less than the 2-cup mark, and level the rice surface.
    🕒 05:24
13. Evenly spread the cut daikon radish over the leveled rice. Be careful not to mix it with the rice.
    🕒 05:34
14. Select about 2 oysters from the ones you kept warm and chop them finely. Include the oyster's roe if present.
    🕒 06:03
15. Place the chopped oysters evenly on top of the rice and cook using the regular rice cooking setting.
    🕒 06:29
16. Once cooked, gently mix the rice by performing a cross-cut and then folding the rice from the bottom up.
    🕒 07:01
17. Add the remaining oysters you kept warm to the rice cooker and gently mix them in, being careful not to crush them.
    🕒 07:34
18. Cover and let it steam for a little longer to warm the oysters.
    🕒 07:46
19. Serve the oyster mixed rice in bowls and garnish with shredded ginger (3-4 slices) and mitsuba.
    🕒 08:06