Rinse and clean the rice. Soak the rice in water for at least 1 hour. Finely chop the mitsuba.
Use a strong bonito and konbu dashi stock to make tasty rice. You can also use dashi stock granules.
Clean the oysters using salt and katakuriko. See how to clean oysters: Recipe ID: 2429495.
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.
After 2 minutes remove the oysters and turn off the heat. Add 1 teaspoon soy sauce.
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.
Quarter one small oyster and add to the clay pot to give a good flavour to the rice.
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.
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.
Sprinkle with mitsuba or shredded nori seaweed.
Story Behind this Recipe
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.