Kaki Gohan with furikake

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:


  • 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)


  1. Rinse the rice under cold water until the water runs clear. Drain well.
  2. 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.
  3. While the rice is cooking, prepare the oysters. In a small bowl, combine the soy sauce, mirin, and sake.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle furikake seasoning over the rice and oyster mixture. The amount can vary depending on your taste preference, so adjust accordingly.
  8. 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.


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