Mixed Rice with Oysters
Let the flavor of oysters and vegetables warm you up.
15 minutes
309kcal
0.7g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Gently wash the oysters in salted water (salt not included in ingredients) that is lower in concentration than sea water.
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Roughly and finely chop up the enoki and shiitake mushrooms. Finely chop up the Japanese long onion. Slice the green onions into small pieces.
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Wash off the cooked rice and place into a colander.
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Place (A) into a pot over heat and bring to a boil, then add in the enoki and shiitake mushrooms and the Japanese long onion.
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Once the mixture comes to a boil again, add in the rice and the oysters and allow to simmer, remove any scum that form, then serve 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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