Oysters Takikomi Gohan

Remove Oysters from the shell and wash in salty water, then drain.

Heat Dashi Stock in a saucepan, add Sake (Rice Wine), Mirin, Soy Sauce and Ginger, and bring to the boil. Add the cleaned Oysters into the boiling soup and cook for 1-3 minutes or until cooked. Leave aside to cool slightly.

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Drain the rice and place it into the rice cooker’s inner pot.

Transfer the cooked Oysters to a bowl as they are not to be cooked with rice. Cover with plastic wrap and set aside. Add 1/2 cup cold water to the soup, and pour the soup, with the ginger, over the rice up to the 2-cups-marking on the pot. If soup was not enough, add water to make it to the marking. *Note: Avoid the settlings in the soup, such as sands.

Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix with the cooked Oysters gently.

Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.