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October 14, 2008 on 1:39 pm | In Japanese Food Recipes |
| Ingredients |
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| Fresh Oysters |
200g |
| Lime juice |
1 tablespoon |
| Kelp seaweed |
1 postcard size |
| Water |
600 ml |
| Cold cook brown rice |
400g |
| Light Soy Sauce |
2 tablespoon |
| Grated fresh ginger |
2 tablespoon |
| Watercress (a handful) chopped |
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| Nori (cut into small pieces) |
½ sheet |
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Method
1.Put oysters in a bowl soak with lime juice.
2.Heat the water in the saucepan, add in kelp seaweed. Heat until kelp seaweed float on the water.
3.Blanch the oysters in with the kelp seaweed and set aside.
4.Reduce the heat, add in rice and soy sauce, simmer for 10 minutes.
5.Add in oysters and watercress, stir gently.
6.Pour porridge into bowls, add some grated ginger and sprinkle it with some nori. Serve.
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