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Japanese Oyster Rice

Japanese Oyster Rice

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:



    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



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

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