UMI UMA | 東北の海のうまい物が集うサイト

Chef’s RECIPE@ホーム

Oyster and kombu seaweed rice

Seasoned Seafood boil

Main

Whisky with Soda

Sake

Easy flavorful rice! Seasoned with soy sauce based preserved oyster wrapped with kombu seaweed.

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

  1. Rinse and soak rice for 30 minutes before cooking.
  2. Finely chop ginger, carrot. Cut oyster wrapped with kombu seaweed into smaller dice.
  3. Prepare Dashi (Japanese soup stock). Let it cool down.
  4. Pre-soak rice in water. Drain and transfer to rice cooker together with cut ingredients.
  5. Add Dashi (Japanese soup stock), soy sauce, mirin (Japanese sweet cooking sake). Cook rice.

Remarks

Best paring with Whisky with Soda