Oyster and Ginger Rice – a delicious recipe with rice cooker, oysters, Ginger, stock, Soy sauce, Sake. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
I used 2 rice cooker cups of rice this time.
2
Rinse the rice, and drain it in a sieve.
3
Shake the oysters around in 3 changes of salted water to wash them, and drain them in a sieve.
4
Mince the ginger.
5
Put the ingredients in a pan and bring to a boil.
6
Add the ginger and oysters once it has come to a boil, and simmer for 3 to 4 minutes.
7
When the oysters have plumped up, turn the heat off, and drain into a sieve to separate the liquid from the solid ingredients.
8
Put the rice and cooking liquid from Step 2 in the bowl of the rice cooker, and add water up to the 2-cup line Switch the cooker on.
9
Cook the rice as usual.
10
Mix the rice with a paddle (taste and add salt if needed).
11
Add the oysters and ginger, and fold them in to finish Add some chopped green onions or other garnish if you have some.
204
kcal
Calories
1
g
Fat
44
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 rice cooker cups Uncooked white rice, 160 grams / 250 grams Shucked oysters, 40 grams / 60 grams Ginger, 150 ml / 200 ml Dashi stock, and more.
Yes, Oyster and Ginger Rice falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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