Ingredients (serves 4)
Oysters - 8
Kombu (kelp) - appropriate amount
Sake - small amount
Daikon radish - 1/4
(A)
Kombu and katsuobushi (bonito flakes) dashi - 400ml
Mirin - 20ml
Light soy sauce - 20ml
Rice (Milky Queen) - 3 go (approx. 450g)
(B)
Kombu and katsuobushi dashi - 500ml
Light soy sauce - 15 ml
Mebunegi (baby leeks)
Instructions
① Remove the oysters from their shells (wash with grated daikon radish if necessary), place kombu on top, sprinkle with sake, and steam for 3 minutes in a steam convection oven or steamer.
② Peel the daikon radish thickly, cut into small cubes, and simmer in (A).
③ Wash the rice and soak for 30 minutes.
④ Put the rice from ③ and (B) into a donabe (earthenware pot) and cook over heat. During the steaming stage, add the oysters from ① and the drained daikon radish from ② to finish. Garnish with mebunegi.
