Oyster and Rice Soup

Kaki ZōSui

Preparation info

  • Difficulty


  • Serves


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Another thick rice soup, this one with more refined overtones than the previous recipe, for homey chicken-and-rice soup. Although this recipe, too, is an excellent way to use leftover cooked rice, the inclusion of fresh, plump oysters is slightly extravagant.


  • cups cooked rice; leftovers are perfect
  • about 1 dozen freshly shucked oysters with their liquor, 6–7 ounces in all without shells
  • ½ teaspoon salt
  • 3 cups dashi (basic sea stock)
  • 2 tablespoons saké (Japanese rice wine)
  • 2 tablespoons soy sauce
  • 1 tablespoon chopped fresh chives


Place the cooked rice in a fine-meshed strainer and rinse under cold water until each grain is separated and no longer gummy. Drain the rice well until no water drips from the strainer.

Pour off and reserve any natural juice (liquor) from the oysters. Sprinkle ½ teaspoon of salt on the oysters and toss gently, making sure they’re thoroughly coated. Rinse the oysters under cold running water to remove any grit. Pat dry on paper towels. If the oysters are larger than 1 ½ inches, you might want to cut them in half.

Pour the stock and reserved liquor into a wide-mouthed pot and bring to a boil rapidly. Reduce the heat to maintain a steady simmer, skim off any foam, and add the rice. Stir to separate any lumps.

Add the oysters and cook for 1 minute. Season the broth with rice wine and soy sauce, stir to distribute well, and cook for 2 more minutes. Sprinkle with chives and serve immediately.