Oyster Rice (Kaki Meshi)
Oyster Rice, or Kaki Meshi, is a comforting and flavorful Japanese dish that perfectly highlights the briny sweetness of fresh oysters. This one-pot recipe combines plump oysters with seasoned rice, simmered together to absorb the umami-packed broth. The result is a fragrant and satisfying meal that’s perfect for cozy dinners. Easy to prepare and full of wholesome ingredients, this dish brings the essence of the sea to your table. Whether you're a seafood enthusiast or simply seeking a unique dish, this recipe is sure to delight your taste buds.
Ingredients
- 1 cup Japanese Short Grain Rice rinsed and drained
- 8-10 Fresh Oysters cleaned (about 150–200g)
- 1¼ cups Dashi Stock
- 1 tbsp Soy Sauce
- 1 tbsp Sake
- 1 tbsp Mirin
- ½ tsp salt
- 1 small piece Kombu optional
- 1 Green Onion Finely chopped (for garnish)
- 1 Fresh Ginger small piece julienned (optional, for extra flavor)
Instructions
- Prepare the RiceRinse the rice under cold water until the water runs clear. Drain and set aside.
- Clean the OystersPlace the oysters in a bowl with a pinch of salt and gently massage them to remove any impurities. Rinse under cold water and drain thoroughly.
- Prepare the Cooking LiquidIn a medium pot, combine dashi stock, soy sauce, sake, mirin, and salt. Add the kombu (if using) and bring to a gentle simmer.
- Cook the RiceIn a rice cooker or pot, add the rinsed rice and pour the prepared liquid over it. Place the kombu on top, if used. Cook according to the rice cooker instructions or on low heat in a covered pot for 20 minutes.
- Cook the OystersWhile the rice is cooking, lightly sauté the oysters in a small pan for 1–2 minutes until they just begin to firm up. Set aside.
- Combine Oysters with RiceOnce the rice is cooked, discard the kombu, and gently fold the cooked oysters into the rice. Cover and let the residual heat infuse the flavors for 5 minutes.
- ServeScoop the oyster rice into bowls, garnish with chopped green onions and julienned ginger (if using), and serve warm.