Winter means a large supply of fresh oyters in Japan and many other countries! But we certainly need some fresh and simple ideas to consume them, even if raw oysters are the norm.
Oyster chowder is a traditional option for example.
Have you heard of this typical Japanese dish called “Kaki Meshi/牡蠣飯, or oysters steamed in rice?
It has the advantage of being a hearty, simple and very healthy recipe.
Here is the basic recipe. There are plenty of options open for it!
INGREDIENTS: As I often do with basic Japanese recipes, I leave it to you as for exact quantities to accomodate personal preferences and priorities.
-Dashi/Japanese soup stock/出汁
-Ginger/生姜/cut into very fine strips
Using fresh oysters in their shells (don’t forget to take them out!LOL) is a bit too extravagant for this recipe, and hard work.
In Japan they can be found in any markets sold packed in water. This country being very strict on hygiene rules, I have no problem using them.
Prepare the rice before opening the pack of oysters.
3 “go”, or about 540 cc (liquid measure) should be enough. Use Japanese round rice. Check if it has to be washed first or not, as both varieties are available.
(After washing the rice, if necessary) let soak the rice in clear water for 30 minutes.
Massaging the oysters in grated daikon:
This is a very important step which will ensure that the oysters are properly cleaned.
Prepare enough grated daikon.
If you use oysters just taken out of their shells, massaging them with salt might be better.
Wash quickly under clear clean water and drain thoroughly.
Pre-cooking the oysters:
In pan pour just enough sake and soft soy sauce variety to simmer the the oysters in for 2~3 minutes.
The more sake, the better!
Sieving/filter the juices:
Take oysters out with a sieve ladle and keep aside.
Strain/filter the juices into the rice cooker.
Preparing the rice steaming liquid/soup:
Add dashi/Japanese soup stock so that the total liquid is the equivalent of the rice volume x 1.2=about 650 cc.
Pour the rice into the steaming liquid.
Place oysters and ginger on top.
Close rice cooker and switch on.
Wait until the rice is cooked.
DO NOT OPEN the cooker at once, but leave it closed for 10 more minutes!
Open the cooker.
Drop in 90% of the chopped thin leeks, grated yuzu zest and cut trefoil.
Mix in quickly.
Serve at once sprinkled with some more thin leeks, grated yuzu and cut trefoil.
RECOMMENDED RELATED WEBSITES
Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery