Mitsuba, white sesame seeds, shredded nori seaweed
Wash the rice and put in your rice cooker pot with a little less water than usual (about enough to cook 1.8 cups of rice). Wash the shelled oysters thoroughly (See Recipe ID: 673604 for washing instructions).
Combine the ☆ ingredients. Thinly slice the shiitake mushrooms.
Combine the ☆ ingredients and add to the Step 1 rice cooker pot. Mix by hand. Add the sliced shiitake mushrooms and the washed oysters in that order. Leave for 20-30 minutes, then switch on the rice cooker.
When the rice is cooked, open the lid and remove the oysters. Mix with a rice paddle, and return the oysters to the pot. Close the lid again and let steam in residual heat for 10 minutes.
Serve in rice bowls, and scatter mistuba or nori seaweed on top to taste.
Story Behind this Recipe
I wanted to eat rice with oysters, and came up with this recipe.
Dissolve the red miso completely so that no lumps remain.