Kaki Gohan
From elgourmand2 8 years ago
- 30 Min to make
- Serves 4
Kaki Gohan is seasoned rice cooked with oysters. Oysters are one of the most popular foods that are in season during the winter in Japan. Winter is also peak oyster season in the US. The oyster juice is packed with Umami (savory flavor) and is absorbed into the rice while cooking. Read more I usually wind up making this with clams because I can’t get oysters. I prefer the oysters but clams work and the results are delicious. See less
Ingredients
- • 1 ½ US cups rice. shopping list
- • Two 8 0z. (235 ml) jars oysters. shopping list
- • 2 in. (5 cm) of ginger root. More or less depending on how fresh. shopping list
- • 1 ¾ cups water (360ml). shopping list
- • 1 Tbs. oyster juice. shopping list
- • 1/2 tsp. salt shopping list
- • 3 Tbs. Soy Sauce. shopping list
- • 3 Tbs. Sake. shopping list
- • 2 Tbs. Mirin. shopping list
How to make it
- 1. Wash rice well, drain, and set aside.
- 2. Remove the oysters from the jars and let drain.
- 3. Cut ginger root into thin skinny pieces.
- 4. In a pot, add water, salt, Soy Sauce, Sake, and Mirin and bring to a boil. Add oysters and cook 3-5 minutes at medium heat. Remove oysters from the liquid and let cool a bit.
- 5. Put the cooking liquid plus 1 Tbs. of oyster juice from the jars in a rice cooker.
- 6. Add the rice and stir. Cook like white rice.
- 7. After the rice is done, add cooked oysters to rice and leave for 10 minutes. Then fold together and serve.
- A steamed green veggie and a jug of Saki or pot of green tea round this out.
People Who Like This Dish 2
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