Oyster Pot Rice recipe - ingredients, nutrition and when to eat it
Oyster pot rice is made by cooking oysters on top of rice in a pot. The oysters’ briny aroma pairs well with the tender rice, and it makes a hearty meal with…
Oyster pot rice is made by cooking oysters on top of rice in a pot. The oysters’ briny aroma pairs well with the tender rice, and it makes a hearty meal with seaweed and seasoned soy sauce. It’s a lovely warm dinner during oyster season.
Rice bowls · 40 minutes to cook
Nutrition (per 487g serving): 736.2 kcal · protein 24.7g · carbohydrate 128g · fat 10.7g · sodium 1789.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Oysters can turn tough if cooked too long, so add them after most of the water has been absorbed.
Tips: Pot rice can scorch on the bottom, so lower the heat once the water comes to a boil.
Tips: Add the seasoned sauce a little at a time to bring out the flavor of the oysters and rice.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Oysters — 120 g
- Kombu — 1 sheet
- Water — 180 ml
- Green onion — 10 g
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Roasted seaweed — 2 g