Recipe: Japanese oyster rice

Home Cooking Recipe: Japanese oyster rice

Ingredients:

Steps:

  1. Home Cooking Recipe: Sprinkle a small amount of salt and starch on the oysters and mix gently, then add a small amount of water to continue to lick a few times. Rinse thoroughly with water and drain. (This step is to remove the dirty)

    Sprinkle a small amount of salt and starch on the oysters and mix gently, then add a small amount of water to continue to lick a few times. Rinse thoroughly with water and drain. (This step is to remove the dirty)

  2. Home Cooking Recipe: (The process map is not taken, there will be opportunities to make up later) Pour white soy sauce, soy sauce, Japanese sake, and boiled in a small pot. After boiling, put in the oyster and cook for two minutes. The oysters are taken out for use. * White soy sauce can be replaced by Japanese broth + a small amount of soy sauce obtained from kelp or mullet. *Japanese sake can be replaced with cooking wine.

    (The process map is not taken, there will be opportunities to make up later) Pour white soy sauce, soy sauce, Japanese sake, and boiled in a small pot. After boiling, put in the oyster and cook for two minutes. The oysters are taken out for use. * White soy sauce can be replaced by Japanese broth + a small amount of soy sauce obtained from kelp or mullet. *Japanese sake can be replaced with cooking wine.

  3. Home Cooking Recipe: (The process map is not taken, there will be a chance to make up later) The rice is cleaned and drained, and placed in a earthen pot or a cast iron pot. Pour all the water from the oysters from the previous step into the pot, then add water or Japanese broth to make up the amount of water in the usual risotto. * Take a small piece of cooked oyster and mix it with rice to increase the oyster taste. Can also be omitted.

    (The process map is not taken, there will be a chance to make up later) The rice is cleaned and drained, and placed in a earthen pot or a cast iron pot. Pour all the water from the oysters from the previous step into the pot, then add water or Japanese broth to make up the amount of water in the usual risotto. * Take a small piece of cooked oyster and mix it with rice to increase the oyster taste. Can also be omitted.

  4. (The process map is not taken, there will be a chance to make up later) The earth pot or cast iron pot is put on the fire, the fire is boiled until the water bubbling, and the rice is evenly mixed to prevent the bottom of the pot. Then cover the lid and cook for 10 minutes. * If you like to eat casserole, cook on a small fire for 10 minutes, then heat it to the fire for 10-15 seconds, and smell the coke immediately extinguished.

  5. (The process map is not taken, there will be a chance to make up later) Open the lid and quickly put the cooked oyster on the rice and quickly cover the lid. Then wrap the pot in a towel and continue for 10 minutes. * This step does not require firing. Continue to cook rice and oysters using the internal temperature of the earth pot or cast iron pot. The oysters are heated as short as possible to maintain a Q-like feel.

  6. Open the lid and sprinkle the chopped leaves. The end pot is served directly! * No three leaves can be replaced with parsley (the parsley is slightly heavier than the duck parsley, don't sprinkle too much). You can also sprinkle some shallots and seaweed with everyone's preference.

  7. In the bowl. A little bit of rice is also delicious. ????

Tips:

*Oysters are not cooked with rice, but are cooked slightly and then the final temperature is ripe. This skillful oyster tastes more full of Q. * Oysters can be washed with salt and starch, so you don't have to add ginger to lick. * If you cook rice with a rice cooker, the steps to cooking oysters are the same. After the rice cooker is cooked, put the oyster on the rice for about seven or eight minutes.


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