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Step：
  1. Rinse the Koshihikari rice.
  2. Defrost the oysters and marinate with cooking wine.
  3. Pour the washed rice, kombu dashi, soy sauce, mirin and cooking wine into the rice cooker.
  4. Add water into the rice cooker. The ratio of water to rice is as usual.
  5. Stir slightly and sprinkle over diced carrots and edamame beans on top.
  6. Put the oysters on top of the rice once it is cooked, close the lid and cook until the oysters are done.
  7. Sprinkle the black sesame or shredded seaweed on top. Ready to serve.
  • Japanese Style

    Japanese-style Oyster Risotto

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    • Ingredients

    • (2-3 servings)
    • Koshihikari Rice 360g
    • Japanese Frozen Oyster 8-10 pieces
    • Diced Carrots Adequate amount
    • Edamame Beans Adequate amount
    • Black sesame Adequate amount
    • Shredded seaweed Adequate amount
    • Seasonings:
    • Soy Sauce 1 tablespoon
    • Mirin 2 tablespoons
    • Cooking Wine 2 tablespoons
    • Kombu Dashi 2 tablespoons