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Oyster Rice (Kaki Meshi)

A Japanese rice dish that's full of flavor from seasoned oysters.
Course Entree, Sides
Cuisine Japanese
Level Intermediate
Main Ingredient Rice, Shellfish
Diet Dairy-Free, Low-Fat, Pescatarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people

Ingredients

  • 325 grams Japanese short-grain rice (2 cooker cups)
  • 2 cups water
  • 6 centimeters dashi konbu
  • 270 grams oysters shucked
  • 1 teaspoon vegetable oil
  • 8 grams ginger julienned
  • 100 grams prepared bamboo shoots (cut into bite-size pieces)
  • 50 grams aburaage (thin fried tofu)
  • 1 tablespoon evaporated cane sugar
  • 1 tablespoon sake
  • 2 tablespoons soy sauce
  • ¼ teaspoon salt

Instructions

  • Wash the rice and add to a rice cooker or heavy bottomed pot.
    325 grams Japanese short-grain rice
  • Prepare a strainer and bowl so you don't overcook the oysters. Put two cups of water and the dashi konbu in a small sauce pan and bring to a boil over high heat.
    2 cups water, 6 centimeters dashi konbu
  • Add the oysters and cook for exactly 1 minute and drain the oyster stock into a bowl and set both aside.
    270 grams oysters
  • Heat the oil in a frying pan over medium high heat and sauté the ginger until fragrant (but not browned). Add the bamboo, fried tofu, and sugar and sauté until the sugar just starts to caramelize.
    1 teaspoon vegetable oil, 8 grams ginger, 100 grams prepared bamboo shoots, 50 grams aburaage, 1 tablespoon evaporated cane sugar
  • Add the sake, soy sauce, salt, and drained oysters, and stir-fry until the oysters are cooked through.
    1 tablespoon sake, 2 tablespoons soy sauce, ¼ teaspoon salt
  • If you are cooking the rice in a rice cooker, strain the remaining liquid from the stir-fry into the rice cooker bowl with the rice.
  • Add the oyster stock until you reach the bottom of the 2 cup mark on the rice cooker bowl, and then add the dashi konbu you used to make the oyster stock.
  • Cook the rice in the rice cooker.
  • If you are cooking the rice on the stovetop, strain the liquid into a 2 cup (US) liquid measuring cup.
  • Add the oyster stock to the measuring cup until you have a total of 1 ¾ cup (415 milliliters) of liquid. Pour this over the rice and add the konbu you used to make the oyster stock. B
  • Bring the pot to a boil over high heat. Cover and reduce the heat to low and cook for 15 minutes.
  • Turn off the heat and let the rice steam for 10 more minutes.
  • When the rice is done, add the oysters and bamboo and mix everything together. Garnish with chopped mitsuba or scallions and serve.