In Japan, we call oysters "milk of the ocean", because the oysters are filled with so much of nutrients, such as calcium, vitamin B2, iron, etc. And, I think oysters can taste like the milk too, especially when it's served with rice. I cooked Oyster and Shiitake Mushroom Rice ("Kaki Shiitake Gohan) with my donabe rice cooker, "Kamado-san".
I posted the recipe on toiro's website.
The procedure is really simple and easy, but the result is so gorgeous!
