我家廚房 Christina's Kitchen

牡蠣炊飯 Kaki Meshi (Oyster Rice)

材料 Ingredients

白米 Short grain rice	2	杯 cup
柴魚湯頭 Bonito soup base	2	杯 cup
鹽 Salt	1/2	小匙 tsp
醬油 Soy sauce	2	大匙 Tbs
麻油 Sesame oil	1	小匙 tsp
牡蠣(小) Oyster (small)	1	磅 lb (450g)
麵粉 All-purpose flour	1	大匙 Tbs
香菇(切片) Shiitake mushroom (sliced)	6	小朵 small
竹筍(切片) Bamboo Shoot (sliced)	1/3	磅 lb (150g)
薑(切細絲) Ginger(finely Julienned)	30	克 gram
蔥花 Scallion (minced)	4	支 stalk

註：2 杯米等於 2-2/3杯電鍋量杯的米。請依照米的種類自行調整柴魚湯頭的份量。
Note: 2 cups of rice equals to 2-2/3 rice cooker measure cups of rice. Please adjust the quantity of bonito soup base based on the type of rice you use.

做法

1.	白米沖洗乾淨後濾乾，放進電鍋內再加入柴魚湯頭，鹽，醬油和麻油攪拌均勻。放置一旁浸泡30分鐘。
2.	把竹筍，香菇和薑絲鋪在米上(不要混攪)，然後依照電鍋指示煮熟。
3.	將生蠔用1大匙麵粉輕輕搓揉，再放在濾網內用水沖洗乾淨後濾乾。
4.	燒開半鍋水，放入牡蠣燙45秒後即可撈出放在一旁濾乾。
5.	飯煮好後不掀蓋繼續燜10分鐘。加入蔥花後將飯翻鬆。最後加入牡蠣輕拌數下即可。

PROCEDURE

1.	Rinse the rice under running water and drain. Place the rice in the pot for rice cooker; add bonito soup base, salt, soy sauce and sesame oil; stir to mix. Let the rice soak in the stock for 30 minutes.
2.	Lay the bamboo shoot, shiitake mushroom and ginger on top of the rice (do not mix). Cook the rice by following the instructions of the rice cooker.
3.	Meanwhile gently rub the oysters with 1 tbs. of flour in a strainer. Rinse off the flour with cold running water and drain.
4.	Boil a small pot of water. Blanch the oysters for 45 seconds then drain the water.
5.	When the rice is done, let it sit with lid on for 10 minutes. Add the minced scallion and fluff the rice with a rice paddle. At last add the oysters and gently mix.