Rice with Savory Oysters, Japanese Style

Name: Rice with Savory Oysters, Japanese Style (Kaki Gohan)
Cuisine: Japan
Ingredients: ½ cup water; 8-10 oysters, about 8-10 ounces, shucked but in their natural liquor; 1½ cups raw short-grained rice; 1 strip (2-3 inches) dashi kombu (kelp for stock making); 1-1¼ cups dashi (basic sea stock); 1 slender scallion, green part only; 2 tablespoons saké (Japanese rice wine); 1 tablespoon usukuchi shōyu (light soy sauce); 1 slender scallion, green part only; 2 sprigs parsley

Kaki Gohan

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

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.

Ingredients

1½ cups raw short-grained rice
1 strip (2-3 inches) dashi kombu (kelp for sto

Asia
Japan
Side dish
Fish course
Pescatarian

Method

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.