Japanese Oyster Rice

Serve up this savoury Japanese Oyster Rice recipe for up to four people in just 30 minutes. Cooking level: Super easy. Check out our recipe below!

45 ml (3 tbsp) soy sauce

45 ml (3 tbsp) sake

30 ml (2 tbsp) mirin

1 thumb size piece ginger root

875 ml (3 1/2 cups) dashi (Japanese stock)

2 cups Spekko Royal Umbrella Jasmine Rice

12 – 18 fresh oysters, shucked

4 leeks, shredded mushrooms, sliced thinly

Zest of 1 lime

Spring onion and parsley for serving

Heat the soy sauce, sake, mirin, ginger and dashi.
Poach the oysters in the broth for about 5 minutes, then remove with a slotted spoon.
Measure the poaching liquid, add water to bring the total to 1 liter.
Add the rice to the poaching liquid and cook for 15 minutes.
Add the leeks, mushrooms and oysters and cover. Steam for 5 minutes.
Stir through the parsley and lime zest and serve.