Until I stumbled upon a Japanese food blog few weeks ago, I have never seen or heard of Kaki gohan, Japanese oyster rice before. Having an oyster killer husband, when I saw its picture on the blog, it seemed like something I could easily impress him with. Given available ingredients and equipment on me, I improvised a bit as I cooked. Fortunately, it turned out to be a big success, and we both loved it!
For 2 servings
rice (2 cups)
water (1 1/2 cup, or use the knuckle method for measurement)
dry kelps (16, 1" square size)
oysters (12, I used 1 bag of frozen shucked oysters)
sake (1/2 cup)
soy sauce (2 tsp)
salt (1 tsp)
scallion (1 stalk, coarsely chopped)
1.Add dry kelps to washed rice and water, and soak for 30 minutes.
2.Clean oysters in cold water and drain. The original recipe recommends using shucked oysters in their liquor but I used frozen oysters instead and there was no oyster liquor.
3.In sake, boil oysters over high heat until they become plump. After removing the oysters, boil the remaining sake until it reduces to half in volume.
4.Fish out the kelps from rice water.
5.Add the cooked oysters to rice along with soy sauce (2 tsp) and salt (1 tsp).
6.Add remaining sake from Step 3.
7.Now you are ready to cook the oyster rice. The original recipe recommends using a clay pot and I used a pressure cooker which turned the rice and oysters just as delicious. I suppose you could try cooking with an electric rice cooker, too.
8.Add chopped scallion to garnish over cooked rice.