|
Method:
Wash and drain rice. Put oysters in a
colander, sprinkle with a pinch of salt and wash thoroughly. Bring soy
sauce and sake to a boil in a skillet. Add oysters. heat through for a
minute. Drain oysters and strained the liquid. Using a 3 quart
saucepan with lid, put rice, 3 cups of water and liquid from oysters
and cook until boiling using medium heat. Then add oysters. Cover and
cook for another 20 minutes using low heat. Turn off heat but keep
covered for at least another 10 minutes. Mix rice and oysters lightly.
Serve in individual bowls, garnish with shredded nori seaweed and
lemon rind.
|