Oyster koyu

Serves 2

⢠80g Japanese-style short grain or brown rice

⢠10 fresh oysters, shelled

⢠560ml Dashi ( 106) – secondary, anchovy or water

⢠1/2 teaspoon salt

⢠1 tablespoon light soy sauce

⢠1 teaspoon grated fresh root ginger

⢠1/2 lemon peel, thinly sliced

⢠a few sprigs of fresh coriander, roughly torn

⢠1 sheet of nori, crushed into small pieces

⢠1 spring onion, finely sliced

Kayu is very easy to digest and the ultimate comfort food and with the addition of some fresh oysters you can make your supper a little bit more glamorous! I have two different garnish options for this recipe: either with lemon peel, coriander and nori, or simply with some spring onion. It’s up to you!

Wash and rinse the rice under cold, running water until the water runs clear and set aside in a sieve to drain for at least 30 minutes. Put the oysters in a sieve and briefly rinse under cold, running water. Set aside to drain.

Put the rice, dashi, salt and soy sauce in a heavy-based, cast-iron saucepan with a tight-fitting lid. Bring to the boil over a high heat and cook for 5 minutes. When it begins to boil over, adjust the lid and reduce the heat to medium-low to cook for 25-30 minutes.

Add the oysters, stir and let the rice return to the boil. Stir in the grated ginger before turning off the heat. Divide and ladle into two warm bowls. Garnish with the slices of lemon peel, the coriander and crushed nori or, for a simpler approach, some spring onion. Serve immediately with chopsticks.

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