Japanese Oyster and Crab Roe Pot Rice
What You Will Need
Ingredients
- Hiroshima oyster 5 pcs
- Shiitake mushroom 2 pcs (soak to soften, sliced)
- Lee Kum Kee Concentrated Japanese Style Pork Bone Broth 3 tbsp
- Crab roe 2 tbsp
- Japanese rice 1 cup
- Water 1 cup
- Coarse salt 2 tbsp
- Green onion to serve, chopped
How to make it
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Sprinkle the oysters with salt and mix well. Set aside for 10 minutes. Soak the oysters in water and change water twice until the slimy coating is gone.
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Bring the oysters to boiling water. Cook for 2-4 minutes. Drain well and set aside.
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Mix Lee Kum Kee Concentrated Japanese Style Pork Bone Broth and water.
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In a pot, add soup, rice, mushroom and bring to medium heat. Turn to lower heat after boiling. Put the lid on and cook for 15 minutes. Turn off the heat and let it sit for 5 minutes.
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Put the oysters on the rice. Put the lid on and cook in medium heat for 2 minutes. Open the lid then sprinkle with crab roe with green onion to serve.
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