In Japan, shucked Oysters are sold in plastic containers in the same way as meat. They are often quite large and not particularly expensive. Here in Melbourne, Oysters are fancy food. Shucked Oysters are always sold on the half-shell and they are often rather small and quite expensive. This is very disappointing because I like cooked Oysters and I don’t need the shells, but I have to buy them with the shells which will go to the bin straight away. If you like cooked Oysters, this is a recipe you got to try.
2 cups (*180ml cup) Japanese Short Grain Rice
1 cup Dashi Stock *OR 1 cup Water and 1/4 teaspoon Dashi Powder
1 tablespoon Sake (Rice Wine)
1 tablespoon Mirin
1 & 1/2 tablespoons Soy Sauce
1 small piece Ginger *sliced into fine strips
150 to 200g Oysters *cleaned in salted water
1 Spring Onion *finely chopped
Toasted Sesame Seeds *as required
- Remove Oysters from the shell and wash in salty water, then drain.
- Heat Dashi Stock in a saucepan, add Sake (Rice Wine), Mirin, Soy Sauce and Ginger, and bring to the boil. Add the cleaned Oysters into the boiling soup and cook for 1-3 minutes or until cooked. Leave aside to cool slightly.
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Drain the rice and place it into the rice cooker’s inner pot.
- Transfer the cooked Oysters to a bowl as they are not to be cooked with rice. Cover with plastic wrap and set aside. Add 1/2 cup cold water to the soup, and pour the soup and ginger over the rice up to the 2-cups-marking on the pot. If soup was not enough, add water to make it to the marking. *Note: Avoid the settlings in the soup, such as sands.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix with the cooked Oysters gently.
- Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.