Japanese cuisine, Japanese food recipes.

First:

Wash rice with water and drain in a sieve.

Gently rub and wash oysters with little salt. Place in a basket overlapping over a bowl filled with water. Wash oysters by shaking in water. Drain the basket.

Peel ginger and cut into julienne strips. Take half of the portion and soak in water to remove harshness of the taste.

Wash mitsuba (Japanese trefoil) with water, chop off root. Cut into 1 cm(0.4 inch) lengths.

Second:
Put all the ingredients for the inside a small pan and heat over medium. When it comes to a boil, add oysters and cover the pan. After simmering for 1 minute, turn off the heat.

Transfer rinsed rice to rice cooker, add the and the sauce from simmering oysters earlier. Pour dashi broth up to the standard measure of the machine. Add oysters and ginger strips that were not soaked in water. Switch on the machine and cook.

When rice is cooked, stir roughly. Drain ginger strips that were soaked in water and add them to the rice along with the mitsuba strips, and mix. Serve in a rice bowl.

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