Oyster Porridge
Warm up with the wholesome flavor of oysters and vegetables.
15 minutes
309kcal
0.7g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Gently wash the oysters in salt (extra) water prepared slightly saltier than sea water.
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Roughly mince both the enoki and shiitake mushrooms. Mince the long onion and chop the green onions into small rounds.
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Rinse the rice in a strainer and set aside to drain.
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Place (A) into a pot over heat, bring to a simmer and add in the enoki and shiitake mushrooms and the long onion.
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Once boiling add in the rice and oysters and bring to a boil again. Remove any scum that forms, then scoop into bowls and sprinkle on the green onions.
Cooking Basics
Oysters - cleaning
Place the oysters into a strainer, then place into 3% salt water and lightly stir with your hands. Clean by shaking the bowl back and forth. By doing so not only sand, but any sliminess and strong odor will also be removed. After cleaning, use paper towels to thoroughly remove any remaining moisture.
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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