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1
Rinse and clean the rice.
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2
Soak the rice in water for at least 1 hour.
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3
Finely chop the mitsuba.
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4
Use a strong bonito and konbu dashi stock to make tasty rice.
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5
You can also use dashi stock granules.
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6
Clean the oysters using salt and katakuriko.
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7
See how to clean oysters:.
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8
Place the dashi stock, usukuchi soy sauce, and sake in a sauce pan and place over heat.
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9
Once the mixture comes to a boil, add the oysters.
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10
Continue to cook over low to medium heat for about 2 minutes.
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11
After 2 minutes remove the oysters and turn off the heat.
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12
Add 1 teaspoon soy sauce.
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13
Combine the oyster cooking liquid and dashi stock (or water) to make 220 ml.
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14
Put the rice and dashi stock mixture in a clay pot.
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15
Quarter one small oyster and add to the clay pot to give a good flavour to the rice.
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16
Place the clay pot over strong heat.
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17
Once it starts to bubble, reduce the heat to low and continue to cook for 10 more minutes.
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18
After 10 minutes, increase the heat to high for just 10 seconds to give the rice a crispy bottom.
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19
Remove the lid and add the remaining oysters.
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20
Cover the lid with a few towels to steam with the remaining heat for 10 minutes.
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21
Sprinkle with mitsuba or shredded nori seaweed.
