Oyster and Ginger Rice

Oyster and Ginger Rice

This is a delicious steamed rice packed with the umami of oysters and the fragrance of ginger.

Ingredients: 2 rice cooker cups' worth <3 rice cooker cups' worth>

Uncooked white rice
2 rice cooker cups (360 ml) / 3 rice cooker cups (540 ml)
Shucked oysters
160 g / 250 g
40 g / 60 g
★ Dashi stock
150 ml / 200 ml
★ Soy sauce
2 tablespoons / 3 tablespoons
★ Sake
1 tablespoon / 1 1/2 tablespoons
★ Mirin
1 tablespoon / 1 1/2 tablespoons>
Chopped green onion etc. for garnish, if you have some
a small amount


1. I used 2 rice cooker cups of rice this time. Rinse the rice, and drain it in a sieve. Shake the oysters around in 3 changes of salted water to wash them, and drain them in a sieve. Mince the ginger.
2. Put the ★ ingredients in a pan and bring to a boil. Add the ginger and oysters once it has come to a boil, and simmer for 3 to 4 minutes. When the oysters have plumped up, turn the heat off, and drain into a sieve to separate the liquid from the solid ingredients.
3. Put the rice and cooking liquid from Step 2 in the bowl of the rice cooker, and add water up to the 2-cup line Switch the cooker on. Cook the rice as usual.
4. Mix the rice with a paddle (taste and add salt if needed). Add the oysters and ginger, and fold them in to finish Add some chopped green onions or other garnish if you have some.

Story Behind this Recipe

I made a rice dish using in-season oysters and ginger.
The ginger is not just included to reduce the odor of the oysters, it's a great ingredient with on its own.