Oyster Rice (Kaki Meshi)

Step 1

Wash the rice and add to a rice cooker or heavy bottomed pot.

Step 2

Prepare a strainer and bowl so you don't overcook the oysters. Put two cups of water and the dashi konbu in a small sauce pan and bring to a boil over high heat.

Step 3

Add the oysters and cook for exactly 1 minute and drain the oyster stock into a bowl and set both aside.

Step 4

Heat the oil in a frying pan over medium high heat and sauté the ginger until fragrant (but not browned). Add the bamboo, fried tofu, and sugar and sauté until the sugar just starts to caramelize.

Step 5

Add the sake, soy sauce, salt, and drained oysters, and stir-fry until the oysters are cooked through.

Step 6

If you are cooking the rice in a rice cooker, strain the remaining liquid from the stir-fry into the rice cooker bowl with the rice.

Step 7

Add the oyster stock until you reach the bottom of the 2 cup mark on the rice cooker bowl, and then add the dashi konbu you used to make the oyster stock.

Step 8

Cook the rice in the rice cooker.

Step 9

If you are cooking the rice on the stovetop, strain the liquid into a 2 cup (US) liquid measuring cup.

Step 10

Add the oyster stock to the measuring cup until you have a total of 1 3/4 cup (415 milliliters) of liquid. Pour this over the rice and add the konbu you used to make the oyster stock. B

Step 11

Bring the pot to a boil over high heat. Cover and reduce the heat to low and cook for 15 minutes.

Step 12

Turn off the heat and let the rice steam for 10 more minutes.

Step 13

When the rice is done, add the oysters and bamboo and mix everything together. Garnish with chopped mitsuba or scallions and serve.