Rice with Oysters

Name: Rice with Oysters (Kaki Gohan)
Cuisine: Japanese
Ingredients: 2¼ cups (3 rice-cooker cups) short-grain or medium-grain white rice; 2¼ cups (3 rice-cooker cups) short-grain or medium-grain white rice; 7 ounces small shelled oysters; 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); 2 tablespoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); 2 tablespoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); 2 tablespoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); 2 tablespoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); One 2-inch square kombu (kelp); One 2-inch square kombu (kelp); 2 scallions, green parts only, cut into thin rings

Kaki Gohan

Preparation info

Yields
5
servings as a side dish or 3 servings as a main dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Oysters cooked with rice shrink, so they are no longer plump and juicy when the rice is done. But since the rice absorbs all the good flavor from the oysters, this is a simply delicious autumn treat.

Ingredients

2¼ cups (3 rice-cooker cups) short-grain or medium-grain white rice
7 ounc

Asia
Japan
Side dish
Fish course
Pescatarian
Autumn

Method

Rinse and soak the rice as described. Drain the rice, and let it stand in a colander for 20 minutes before cooking.

Rinse the oysters in lightly salted cold water. Drain them, and wipe them dry with paper towels.

In a rice cooker or a heavy-bottomed pot, combine the rice, 2⅔ cups (3⅔ rice-cooker cups) water, the sake, shoyu, kombu<