Oyster Rice in a Clay Pot

Name: Oyster Rice in a Clay Pot
Yield: 1 serving
Cuisine: American
Ingredients: 180 ml Uncooked white rice; 150 grams Oysters; 200 ml Bonito and konbu dashi stock; 1 tbsp Usukuchi soy sauce; 1 tsp Soy sauce; 1 tbsp Sake; 3 sprigs Mitsuba; 1 as required Shredded nori seaweed

cookpad.japan @cookpad_jp

I had tasty oyster rice dish at a restaurant, so I recreated it.

You can make this in your rice cooker. Use the water measuring lines in the rice cooker as though cooking plain rice.
Do not overcook the oysters. Recipe by Cooking S Papa

I had tasty oyster rice dish at a restaurant, so I recreated it.

You can make this in your rice cooker. Use the water measuring lines in the rice cooker as though cooking plain rice.
Do not overcook the oysters. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

I had tasty oyster rice dish at a restaurant, so I recreated it.

You can make this in your rice cooker. Use the water measuring lines in the rice cooker as though cooking plain rice.
Do not overcook the oysters. Recipe by Cooking S Papa

I had tasty oyster rice dish at a restaurant, so I recreated it.

You can make this in your rice cooker. Use the water measuring lines in the rice cooker as though cooking plain rice.
Do not overcook the oysters. Recipe by Cooking S Papa

Saved

Ingredients

1 serving

180 mlUncooked white rice
150 gramsOysters
200 mlBonito and konbu dashi stock
1 tbspUsukuchi soy sauce
1 tspSoy sauce
1 tbspSake
3sprigs Mitsuba
1as required Shredded nori seaweed

Saved

Steps

1

Rinse and clean the rice. Soak the rice in water for at least 1 hour. Finely chop the mitsuba.
2

Use a strong bonito and konbu dashi stock to make tasty rice. You can also use dashi stock granules.
3

Clean the oysters using salt and katakuriko. See how to clean oysters:.
https://cookpad.wasmer.app/us/recipes/147239-how-to-prepare-oysters

How to Prepare Oysters
4

Place the dashi stock, usukuchi soy sauce, and sake in a sauce pan and place over heat. Once the mixture comes to a boil, add the oysters. Continue to cook over low to medium heat for about 2 minutes.
5

After 2 minutes remove the oysters and turn off the heat. Add 1 teaspoon soy sauce.
6

Combine the oyster cooking liquid and dashi stock (or water) to make 220 ml. Put the rice and dashi stock mixture in a clay pot.
7

Quarter one small oyster and add to the clay pot to give a good flavour to the rice.
8

Place the clay pot over strong heat. Once it starts to bubble, reduce the heat to low and continue to cook for 10 more minutes.
9

After 10 minutes, increase the heat to high for just 10 seconds to give the rice a crispy bottom. Remove the lid and add the remaining oysters. Cover the lid with a few towels to steam with the remaining heat for 10 minutes.
10

Sprinkle with mitsuba or shredded nori seaweed.