Kyoto is finally warming up! It feels like Spring is right around the corner. Soon the sakura (cherry blossoms) will be blooming all over Japan! I’ll be sure to post some pictures here when they do. This recipe is a Japanese rice soup made with steamed rice, and is great for a healthy diet! I posted a similar recipe a while back, Tamago Zōsui, but today I used fresh oysters! So good!
Yield: 3 servings
Time: 15 minutes
Ingredients
- 15 oysters
- 2 bowls of steamed rice
- 3.5 oz enoki mushrooms (halved)
- 2 green onions (chopped)
- 2 eggs (beaten)
- 1 sheet of nori (seaweed, thinly chopped, optional)
soupPreparation
- Wash the steamed rice and strain to remove the stickiness
- Put dashi and soy sauce in a saucepan and add enoki mushrooms
- When the dashi mixture boils, add rice and oysters, then cook for 5 minutes on low
- Add a dash of salt, beaten eggs, then green onion
- Turn off the heat, cover, and let the soup stand for 3-4 minutes
- Serve in a bowl with sprinkled nori if you like!
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