Plump oysters and nutritious hijiki seaweed are a perfect match. This savory mixed rice can be easily made in a donabe (earthenware pot) or a rice cooker, delivering an exquisite flavor that soaks into every grain. Enjoy authentic Japanese taste easily at home.
Ingredients
Main Ingredients (2 servings)
- Oysters (shucked) 250g
- Hijiki Seaweed (dried) 10g
- Welsh Onion (scallions) 1 stalk
- Rice 2 cups
- Grated Ginger 10g
Seasonings
- Salt (to taste)
- [A] Water 340cc
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Dark Soy Sauce 1 tbsp
- [A] Light Soy Sauce 1 tbsp
- [A] Kombu (Dried Kelp) 5g
Steps
- Rinse 2 cups of rice, soak for 30 minutes, then drain well in a colander. (Key Tip!) Soaking and draining are crucial steps for perfectly cooked, delicious rice.
- Lightly rinse 10g of hijiki seaweed and soak in plenty of water for 15 minutes to rehydrate.
- Squeeze out the water thoroughly from the rehydrated hijiki.
- In a bowl, mix water with a pinch of salt until it tastes slightly salty. This is your saltwater rinse.
- Wash 250g of shucked oysters quickly in the saltwater, and check for any remaining shell fragments.
- Place the washed oysters on paper towels and pat them completely dry. (Key Tip!) Residual moisture can make oysters taste fishy, so drying them quickly is essential.
- In a pot, combine 340cc of water, 2 tbsp of Cooking Sake (Rice Wine), 1 tbsp of Dark Soy Sauce, 1 tbsp of Light Soy Sauce, 5g of Kombu (Dried Kelp), and the oysters. (Key Tip!) Using a 50/50 blend of dark and light soy sauce creates a good balance of color and umami.
- Heat over medium heat and cook gently. Stop heating just before it boils. (Key Tip!) Cook until the oysters are plump. This infuses the broth with oyster flavor while preventing the oysters from becoming tough.
- Strain the cooking liquid through a sieve and let it cool. Set the oysters aside for later.
- Finely chop 1 Welsh onion (scallion). (Key Tip!) Welsh onions complement the unique flavor of oysters and add a fragrant accent.
- In the pot, add the drained rice, the rehydrated and drained hijiki seaweed, 10g of grated ginger, and the cooled oyster cooking liquid.
- Mix gently.
- Cover the pot and place it over heat. (Key Tip!) When using a donabe, bring to a boil over high heat, then simmer on medium for 5 minutes, and finally on low for 15 minutes. You can achieve similar deliciousness in a rice cooker.
- Once the rice is cooked, open the lid and arrange the pre-cooked oysters on top.
- Cover and turn off the heat. Let it steam for 5 minutes. (Key Tip!) Adding oysters after the rice is cooked ensures they remain plump and don't shrink.
- After steaming, sprinkle with the chopped Welsh onion (scallion) and serve in bowls.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。