Oyster and kombu seaweed rice
Easy flavorful rice! Seasoned with soy sauce based preserved oyster wrapped with kombu seaweed.
Processed seafood used
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牡蠣の昆布巻(180g)
有限会社早野商店(岩手県)
詳しくはこちら
Processed seafood used
-
Brio Brio Bakery & CaféNaoko Shiode
Owner chef of Bakery and Café in California. After moving to NY in 2013, transferred to California. While in US, she was fascinated by bread making and started to create her own style of breads using natural yeast. Her love of wine and California landscape brought her back to SoCal where she opened her shop - BrioBrio Bakery & cafe in 2020.
- Servings
- 4
- Cooking time
- 60 minutes
- Total servings
- 4
- Cooking time
- 60 minutes
Ingredients
- Rice
- 2 cups
- preserved oyster wrapped with kombu (soy sauce based)
- 1/2 pack (90g)
- Carrot
- 1/2
- Bacon
- 2 pieces
- Ginger
- 1 piece (5g)
- Dashi - Japanese soup stock (room temperature)
- 300ml
- Soy sauce
- 2 1/2 tbsp
- Mirin (Japanese sweet cooking sake)
- 2 1/2 tbsp
Directions
- Rinse and soak rice for 30 minutes before cooking.
- Finely chop ginger, carrot. Cut oyster wrapped with kombu seaweed into smaller dice.
- Prepare Dashi (Japanese soup stock). Let it cool down.
- Pre-soak rice in water. Drain and transfer to rice cooker together with cut ingredients.
- Add Dashi (Japanese soup stock), soy sauce, mirin (Japanese sweet cooking sake). Cook rice.