“This recipe is from a local Japanese restaurant.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 cups rice, uncooked
  • 10 -15 oysters, shucked
  • 1 (2 ounce) package enoki mushrooms
  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 1 teaspoon fresh ginger juice

Directions

  1. Clean oysters in salt water. Wash rice in cold water and drain well.
  2. In a saucepan, boil soy sauce, sake, mirin and fresh ginger. Add oysters and boil for 3 minutes or until oysters are cooked.
  3. Separate oysters from the soy sauce mixture and cover and chill. Add cold water to the soy sauce mixture to make it 2 1/2 cups.
  4. Cut stems off the enoki mushrooms.
  5. In a ricecooker, add rice, enoki mushrooms and the soy sauce mixture. Steam the rice according to your rice cooker’s direction.
  6. When the cooking process is over, add the oysters. Cover again and let sit for 5 minutes. Stir oysters into the rice and serve.

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