Here’s one of my favorite Japanese dishes during the Winter Season, I guess anything with rice is a good thing. We called this recipes Takikomi Gohan Meals and in one of those meals is Kaki Gohan or Oysters Rice. If you love Oysters like I do, this will be a recipe you want to try for the family. I wish I knew this recipe when I was living in Hawaii I’m sure my mom and sisters would love this too. Enjoy
Takikomi Gohan Meals: Kaki Gohan(牡蠣ご飯)
Author: Shannon Tomioka
Recipe type: Main Dish, Seafood, Shell Fish
Cuisine: Japanese
Prep time:
Cook time:
Total time:
Serves: 2 – 3
Ingredients
- 2-2.5 cup rice
- 200-300 cc dashi stock
- 1 tbsp sake
- 1 tbsp mirin
- 1½ soy sauce
- ⅓ tsp salt
- 1 pack oyster
- salt (for wash the oyster)
- ½ pack shimeji mushroom, cut off the stem and cut briefly
- 1 bunch trefoil
- For simmer the oyster
- 4 tbsp sake
- 1 tbsp soy sauce
- 1 knob ginger
Instructions
- Sprinkle salt on the oysters and rub the oyster gently. Then wash with cold water and drain.
- Wash the rice and drain for 30 min before cooking. Cut the ginger into strips and soak in water for 5 min. Cut the trefoil into 1㎝ length pieces.
- Put the sake, soy sauce, and ginger into a pot and over a medium heat. When it starts to boiling, put the oyster with cover and simmer for 1 minute and turn off the heat.
- Put the rice into a rice cooker, add the oyster’s broth and dashi stock to “2” scale of rice cooker. Add the oyster, ginger, shimeji mushrooms and cook. Serve with trefoil.
Notes
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you..
