The Japanese often make a meal out of a flavored rice dish by adding a miso soup and some pickled vegetables to the menu. You could also serve this oyster and rice pilaff as an accompaniment to a poultry or meat entrée.
1½cupsraw short-grained rice
1strip (2-3inches) dashi kombu (kelp for stock making)
8-10oysters, about 8-10ounces, shucked but in their natural liquor
Wash the rice until the water runs clear, then drain it well.
In a small saucepan, combine the kelp, water, oyster liquor, and rice wine, and bring it to a simmer. Poach the oysters in the seasoned liquid until they just barely firm up, about 1 minute. Strain the liquid through a cloth- or paper-lined strainer into a measuring cup, and set the oysters aside.
Season the strained liquid with the light soy sauce, and add enough sea stock to make 1¾cups. Place this liquid with the washed and drained rice in a straight-sided 2-quart pot with a lid that fits snugly.
Cook the rice over high heat for about 5-6 minutes, or until you hear the liquid in the pot boiling furiously. The lid may begin to dance about and some foam may even escape. Lower the heat to maintain a steady but not especially strong boil.
Continue to cook the rice over a medium-low flame for another 6-7 minutes, or until all the liquid has been absorbed.
Remove the pot from the heat, toss in the blanched oysters, place a thin cloth or tea towel over the pot, and replace the lid immediately. Allow the oysters and rice to self-steam for 10—12 minutes.
Finely mince the green part of the scallion and the parsley; scatter this over the rice and toss in. The rice on the bottom of the pot is usually more colored by the soy-seasoned stock than that on the surface, so mix and toss to distribute evenly. Eat hot, warm, or cooled to room temperature.