Kaki Gohan / Oyster rice

(for 3-4 servings)

2 1/2 cup. Dashi

2 cups  Japanese short grain rice

4 large oysters, shucked and rinsed & soaked in saltwater

6 julliane thin sliced ginger root
2 tbsp soy sauce
2  tbsp sake
½ tsp mirin
a pinch of salt

1 tbsp finely chopped spring onion for topping

Wash the oysters, dissolve the salt in the water and set aside. Put the oyster in a bowl  with some saltwater, then wash gently. Rinse well with  saltwater. Pat dry.

Add dashi in the pan, then add soy sauce, ginger, sake, mirin and salt.

Set on medium heat until boiling, then add the oysters & simmer over lower heat for 3-4 min.

Remove from the heat and take out the oyster to set aside. Cool the stock down.

Wash & Drain the rice well with a sieve or strainer. Put the rice in a heavy-bottom pot and pour in the dashi stock and juice/stock from the oysters (do not squeeze!) , and cover with a lid. Bring to the boil over medium heat. Once water is boiling (judge from the noise and do not open the lid), cook for 10 min on low,

Uncover and check if the water is completely absorbed (take a quick peek). If not, cover again and continue cooking until absorbed (check every 1 min and do not overcook!). Turn off the heat and let it steam with the lid on for 6 min.

Add the oysters and chopped onions in and mix leave it covered for another 5 min. Fluff the rice with a rice paddle when it’s done. Serve with the reserved oyster on top of each serving


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