Plump & Juicy Oyster Rice Recipe: A Delicious Japanese Dish

Oyster rice, or Kaki Meshi in Japanese, is a comforting and flavorful dish that beautifully showcases the briny sweetness of oysters. This simple yet elegant recipe transcends a mere side dish, becoming a satisfying meal in itself. The combination of plump, juicy oysters, fluffy rice, and a savory broth creates a symphony of textures and tastes, perfect for a cozy evening or a special occasion. The rich umami of the oysters infuses the rice, creating a dish that's both surprisingly light and deeply satisfying.

This delightful recipe is incredibly versatile; you can easily adjust the ingredients to your liking, adding vegetables or different seasonings to personalize the dish. Ready to dive into the culinary delights of oyster rice? Let's get started with our step-by-step guide, ensuring you achieve perfectly cooked and flavorful oyster rice every time.

Tools Needed

  • frying pan
  • rice cooker

Ingredients

Step-by-Step Instructions

Step 1. Prepare Ingredients and Sauté Oysters

  • Wash the daikon radish thoroughly and cut it into 1cm long sticks.
  • Wash the oysters several times to remove any grit and excess salt water. Gently wipe them dry.
  • Heat sesame oil in a frying pan on low heat. Add sesame seeds and cook until they start to bubble.
  • Add the oysters to the pan, cooking on low heat to prevent them from shrinking. Flip gently when the sesame seeds bubble.
Wash the oysters several times to remove any grit and excess salt water. Gently wipe them dry.Heat sesame oil in a frying pan on low heat. Add sesame seeds and cook until they start to bubble.Add the oysters to the pan, cooking on low heat to prevent them from shrinking. Flip gently when the sesame seeds bubble.
Prepare Ingredients and Sauté Oysters
  • Once the oysters are plump, add sake and soy sauce. Continue cooking on low heat, ensuring the oysters remain juicy.
  • Remove the cooked oysters, reserving the cooking liquid. Wrap the oysters to keep them warm.
Once the oysters are plump, add sake and soy sauce. Continue cooking on low heat, ensuring the oysters remain juicy.Remove the cooked oysters, reserving the cooking liquid. Wrap the oysters to keep them warm.
Prepare Ingredients and Sauté Oysters

Step 2. Cook Rice with Oyster Liquid

  • In your rice cooker, mix rice with the reserved oyster liquid and seasoning (adjust salt to taste). Add slightly less water than usual.
  • Spread the cubed daikon radish evenly on top of the rice, ensuring it’s covered with rice but not mixed in.
  • Finely chop a couple of less-perfectly shaped oysters and add them to the rice for extra oyster flavor.
  • Cook the rice as usual in the rice cooker.
In your rice cooker, mix rice with the reserved oyster liquid and seasoning (adjust salt to taste). Add slightly less water than usual.Spread the cubed daikon radish evenly on top of the rice, ensuring it’s covered with rice but not mixed in.Finely chop a couple of less-perfectly shaped oysters and add them to the rice for extra oyster flavor.Cook the rice as usual in the rice cooker.
Cook Rice with Oyster Liquid

Step 3. Assemble and Garnish

  • Once cooked, remove the rice and gently fluff it. Arrange the previously cooked plump oysters on top.
  • Garnish with mitsuba and ginger.
Once cooked, remove the rice and gently fluff it. Arrange the previously cooked plump oysters on top.Garnish with mitsuba and ginger.
Assemble and Garnish

Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl

Tips

  • Cook oysters on low heat to maintain their plumpness and prevent them from shrinking.
  • Don't overcook the rice; slightly less water than usual helps maintain texture.
  • Don't mix the daikon radish into the rice; layering prevents it from turning mushy.
  • Adding finely chopped oysters enhances the overall oyster flavor.

Nutrition

  • N/A

FAQs

1. Can I use frozen oysters instead of fresh?

Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the rice. Frozen oysters might release a bit more water, so you may need to adjust cooking time slightly.

2. What if I don't have sake? Can I substitute it with something else?

Yes, you can substitute sake with dry sherry, white wine, or even chicken broth. The flavor will be slightly different, but still delicious.

3. How can I tell if my oyster rice is cooked?

The rice should be cooked through and tender, and the liquid should be mostly absorbed. The oysters should be plump and cooked through, no longer translucent.


This plump and juicy oyster rice recipe is a testament to the simple elegance of Japanese cuisine. Enjoy the satisfying blend of flavors and textures, and don't hesitate to experiment with different seasonings and additions to make it your own. Now, get cooking and savor this delicious dish!