Kaki Meshi (Mixed Rice with Oysters) ｜ Our Regional Cuisines

1. Wash the rice, soak in water for 30 minutes, and then drain the water with a colander.

2. Wash the oysters in salted water to remove any dirt. Drain the water and add the oysters to a small pot and sprinkle the sake from [Seasoning A] onto the oysters. Roast the oysters in the sake. Take out the oysters from the pot and keep the remainder of the broth to use later.

3. Shave the carrot and gobou (=burdock root) and soak in water to remove their bitterness. Drain the water. Pour hot water onto the fried thin tofu and cut them into tanzaku-shapes.

4. Add rice, dashi (=Japanese soup stock), the ingredients for [Seasoning B], the broth from step 2, and the vegetables from step 3 to a rice cooker and cook. Once the mixed rice is cooked, add the oysters and steam for 10 minutes. Mix.

5. Serve in a bowl and top with 1cm lengths of seri (=Japanese parsley) or mitsuba (=Japanese wild parsley).