Japanese Oyster Rice Recipe

Japanese Oyster Rice Recipe


3 cups short grain rice

3 cups water

2 cups small shucked oysters

3 tbsp soy sauce

1 tbsp sake

lemon rinds and nori seaweed for garnishing


Wash and drain rice. Put oysters in a colander, sprinkle with a pinch of salt and wash thoroughly. Bring soy sauce and sake to a boil in a skillet. Add oysters. heat through for a minute. Drain oysters and strained the liquid. Using a 3 quart saucepan with lid, put rice, 3 cups of water and liquid from oysters and cook until boiling using medium heat. Then add oysters. Cover and cook for another 20 minutes using low heat. Turn off heat but keep covered for at least another 10 minutes. Mix rice and oysters lightly. Serve in individual bowls, garnish with shredded nori seaweed and lemon rind.