Lightly wash the rice and place into the rice cooker bowl. Julienne the ginger and finely chop the green onion.
Wash the oysters well in salted water. Drain.
Place the ● ingredients into a pot and bring to a boil. Add the oysters and half of the ginger. When it comes to a boil again, turn the heat to medium and simmer for 3 minutes (until the oysters plump up).
Separate the liquid from the oysters. The ginger will be cooked together with the rice.
Add the liquid from Step 4 into the rice cooker bowl from Step 1. Add the Japanese dashi granules and the ◎ ingredients and combine. Fill with water until it reaches the 2 cup line, and then cook.
Once it has cooked, add the oysters and the rest of the ginger. Let steam for 10 minutes.
Serve in a dish and garnish with the green onion.
Basic Dashi Stock (Recipe ID: 2072048).
This takes some time to make but using real dashi stock makes the rice taste even better.
Story Behind this Recipe
I usually make this with real dashi stock but I made it with instant dashi granules instead to make it easier. It tastes better if you add half of the ginger in Step 6 instead of adding it all in the beginning.
Step 2: Please don't cook the oysters for too long. Step 2: I use pre-washed rice. (If using normal rice, please wash it first) Step 6: You can also replace the green onion with chopped mitsuba.