Once you get the ingredients, this dish is really easy to make, and double-lid donabe rice cooker, "Kamado-san" will do the work for you. For oysters, I get a quality kind in a jar, and I rinse them throughly after mixing with some potato starch ("katakuriko") and salt. This quick process will help removing any gritty stuff from the oysters.
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Rinsed oysters are cooked in seasoning just for a few minutes and set aside.
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I used lightly-polished brown rice (I polished right right before cooking with my home rice polisher). Burdock root was cooked with rice in dashi stock.
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Once the rice was cooked, the oysters were added and tossed with rice.
Here's the full recipe:
Oyster and Burdock Root Rice ("Kaki Gobo Gohan")
Ingredients:
8 oz (240 g) medium-size oysters
1/2 tablespoon salt
1 tablespoon potato starch ("katakuriko")
2 tablespoons sake
1/2 tablespoon mirin
2 tablespoons light-color soy sauce ("usukuchi shoyu")
about 1 1/4 cups (300 ml) dashi stock
2 rice-cups (360 ml) short grain rice, rinsed and drained
3.5 oz (100 g) burdock root ("gobo"), thinly-sliced by using a peeler
1 knob ginger, sliced into thin shreds (about 1 tablespoon)
1 scallion, minced
Procedure:
- In a bowl, combine the oysters with the salt and potato starch. Mix throughly by hand. Rinse well and drain. Set aside.
- In a small pot, combine the sake, mirin, soy sauce, and 1/2 cup (120 ml) of the dashi stock and set over medium-heat. Once the broth starts simmering, add the oysters and simmer until the oysters become plump and just cooked through (about 2 minutes).
- Strain the broth into a measuring cup and add the remaining dashi stock so that it becomes 1.5 cup (360 ml). Refrigerate until it cools down to a room temperature or lower. Keep the oysters separately in refrigerator also.
- In "Kamado-san", combine the rice with the broth. Spread the burdock root over the rice. Let the rice soak in liquid for 20 minutes.
- Cover "Kamado-san" with both lids and cook over medium-high heat for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid.
- Turn off the heat and let it stand for 15 minutes. Remove the lids and very quickly add the cooked oysters and cover with lids again. Let stand for 5 more minutes.
- Remove the lids and gently fluff the rice with a rice paddle. Garnish with ginger and scallion and serve.