Kaki Gohan with furikake
Kaki Gohan with Furikake is a delicious Japanese rice dish that combines fresh oysters (kaki) with steamed rice (gohan) and furikake, which is a seasoning blend typically sprinkled over rice. Here's a simple recipe to make Kaki Gohan with Furikake:
Ingredients:
- 2 cups Japanese short-grain rice
- 12 fresh oysters, shucked
- 2 tablespoons soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 tablespoon sake (Japanese rice wine)
- Furikake seasoning (any variety you prefer)
- Spring onions (scallions) for garnish (optional)
Instructions:
- Rinse the rice under cold water until the water runs clear. Drain well.
- Place the rinsed rice in a rice cooker or a pot with the appropriate amount of water according to the manufacturer's instructions for cooking Japanese rice.
- While the rice is cooking, prepare the oysters. In a small bowl, combine the soy sauce, mirin, and sake.
- Heat a skillet or frying pan over medium heat and add the oysters. Pour the soy sauce mixture over the oysters and cook for 1-2 minutes until they plump up slightly and are just cooked through. Remove from heat.
- Once the rice is cooked, transfer it to a large mixing bowl or a hangiri (a wooden sushi rice mixing bowl) if available. Gently fluff the rice with a rice paddle or a wooden spatula.
- Add the cooked oysters and the sauce from the pan to the rice. Gently fold the oysters and sauce into the rice until well combined.
- Sprinkle furikake seasoning over the rice and oyster mixture. The amount can vary depending on your taste preference, so adjust accordingly.
- Serve the Kaki Gohan in individual bowls, garnished with chopped spring onions if desired.
Enjoy your Kaki Gohan with Furikake! It's a delightful combination of flavors and textures, with the umami-rich oysters complementing the seasoned rice.