Oyster and Ginger Rice

• 2 rice cooker cups Uncooked white rice
• 160 grams / 250 grams Shucked oysters
• 40 grams / 60 grams Ginger
• 150 ml / 200 ml Dashi stock
• 2 tbsp / 3 tablespoons Soy sauce
• 1 tbsp / 1 1/2 tablespoons Sake
• 1 tbsp / 1 1/2 tablespoons> Mirin
• 1 dash Chopped green onion etc. for garnish, if you have some

1. I used 2 rice cooker cups of rice this time.
2. Rinse the rice, and drain it in a sieve.
3. Shake the oysters around in 3 changes of salted water to wash them, and drain them in a sieve.
4. Mince the ginger.
5. Put the ingredients in a pan and bring to a boil.
6. Add the ginger and oysters once it has come to a boil, and simmer for 3 to 4 minutes.
7. When the oysters have plumped up, turn the heat off, and drain into a sieve to separate the liquid from the solid ingredients.
8. Put the rice and cooking liquid from Step 2 in the bowl of the rice cooker, and add water up to the 2-cup line Switch the cooker on.
9. Cook the rice as usual.
10. Mix the rice with a paddle (taste and add salt if needed).
11. Add the oysters and ginger, and fold them in to finish Add some chopped green onions or other garnish if you have some.

rice cooker, oysters, ginger, stock, soy sauce, sake, mirin, green onion

Taken from cookpad.com/us/recipes/144875-oyster-and-ginger-rice (may not work)