Rice, again. Today's menu is oyster rice or kaki-gohan (牡蠣ご飯) in Japanese. Autumn is the season for two "kaki" in Japan, one is oyster and another is persimmon (柿), both are "kaki" but sightly different in pronunciation. Well, I do not care about the pronunciation that much but love both kaki very much. Persimmon in Japan is very sweet, juicy, and mostly seedless. If you travel Japan NOW, do remember to taste it, and another "kaki" too.
Oyster course lunch/dinner (all dishes contain oyster) is very popular around this time of the year, it is consider as luxury course meal. The course meal is usually concluded with pickles, soup and oyster rice like this one. Kaki-gohan is very easy to cook, use simple ingredients to enjoy the freshness of oyster. As the oyster in Autumn is fresh and fat,it does not need a lot of seasoning too. Hope you enjoy this rice too.
- 1.5 cup raw rice (short grain/Japanese rice) - 180ml/cup
- 150g to 200g fresh oyster, without shell (or more if desired)
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp bonito dashi granules/powder
- Few slices ginger
- Black sesame seeds for garnish
- Edamame topping (optional)
- Rinse and drain rice, place rice in rice cooker pot.
- Add in seasoning, the top-up with water up to the 1.5 cup water level.
- Mix well. Then place oyster over on the top.
- Cook the rice as usual. Once cooked, fluffy the rice gently not to break the oysters.
- Garnish and serve warm.