Kaki Zosui—Oyster and Rice Soup
Adapted from Kaki Zosui recipe in An American Taste of Japan, by Elizabeth Andoh, p.63
Makes 4 servings
1 1/2 cups steamed Japanese rice
1 dozen freshly shucked oysters, reserve their liquor
1/2 teaspoon salt
3 cups dashi
2 tablespoons soy sauce
1 tablespoon chopped fresh chives
1. Place the cooked rice in a strainer and rinse under cold water to separate the grains and remove any excess starch. Drain the rice thoroughly until no water drips from the strainer.
2. Pour off and reserve any liquor from the oysters (the liquid inside of the shell). Sprinkle 1/2 teaspoon of salt on the oysters and toss gently, making sure they are thoroughly coated. Rinse the oysters under cold running water to remove any grit. Pat dry on paper towels. If the oysters are larger than 1 1/2 inches, cut them in half so that they cook quickly.
3. Pour the dashi and reserved oyster liquor into a wide-mouthed pot and bring to a boil rapidly over high heat. Reduce the heat to maintain a steady simmer and skim off any foam that may have accumulated on the surface of the dashi. Add the rice and gently stir to separate any lumps.
4. Add the oysters and cook for 1 minute. Add the soy sauce, stir to distribute well, and cook for 2 more minutes. Sprinkle with chives and serve immediately.