Oyster Rice / 牡蛎饭 / 牡蠣ご飯

Kaki-gohan (Oyster Rice) is one of my favorite one-pot rice (takikomi-gohan) to cook in the autumn and winter months. I like this kind of simple oil-free cooking especially after a sinful oily meal. Easy and delicious, perfect with a bowl of warm miso soup.

I used liquid dashi stock but you may use any dashi stock you have. If you don't have a clay pot, it's okay to use a rice cooker. Pre-cook the oyster to prevent over cooking, the cooking time is depending on the size of the oyster. 

冬尾。牡蛎/生蚝太便宜了，可能是大家已经吃够了吧？ 其实我蛮喜欢日式的一锅到底的杂煮饭，说是杂煮个人觉得一锅煮更贴切。前几天吃了邪恶的油条和肉骨茶，接下来几天尽量清淡些。这样的无油料理好好吃哦！

煮这牡蛎饭的牡蛎要先煮，和饭一起煮会太老就不好吃。煮牡蛎的时间不要超过三分钟，最后会放入锅里和饭一起焖。没砂锅用电饭锅煮也行。

Kaki-gohan (Oyster Rice) 

牡蛎饭 / 牡蠣ご飯

INGREDIENTS (3-4 servings):

2 cup Rice (short grain)

250 g Oyster

1 cm Ginger

250 ml Dashi

2½ tbsp Light soy sauce

2½ tbsp Sake

METHODS:

1. Rinse the rice until the water running clear. Soak the rice for 30 mins to 1 hour. 
2. Wash the oysters thoroughly, drain well. Set aside.
3. Combine the dashi, soy sauce and sake in a pot, bring to a boil.
4. Add in the oysters, cook for 2-3 mins. (cooking time depends on the size of oyster)
5. Turn the heat off, remove the oyster and set aside.
6. Drain the rice, add in the stock from cooking the oysters and half amount of the ginger.
7. Cook until the liquid is almost absorbed by the rice. Arrange the cooked oyster on the rice, and add in the remaining ginger. Continue to cook until the rice is well cooked.
8. Mix the rice well before serving. 

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