The meat is plump and full of flavor! Great for entertaining guests ◎ Frozen oysters make a delicious "cooked rice" and crispy "marinated new potatoes"

Hello. I am Ayumi Nakaganji, a chef.

Do you make hometown tax donations? Those who have done so can relate, but you don't know when the products will arrive, and the amount is unexpectedly large, so your refrigerator and freezer end up full. That's exactly what happened in my house, as the "frozen oysters" I ordered last year arrived recently.

I usually eat frozen oysters in pasta or kimchi jjigae, but this time I tried making a Western-style rice dish with oysters.

For a side dish, we'd like to introduce a marinade made with fresh new potatoes.

1. Plump and delicious "Western-style Oyster Rice" made with frozen oysters

Japanese-style seasoned rice is good, but this time we went for a Western-style dish. Topped with lots of grated cheese, it's so delicious you won't be able to stop eating it.

Image: Ayumi Chuganji

Ingredients (serves 3-4)
Rice・・・2 cups
Oysters (frozen)・・・300g
Cherry tomatoes...about 12 to 15
White wine・・・60ml
Garlic (minced) - 1 clove
Parsley (chopped) - appropriate amount
A Salt... 2 pinches
A Consomme (granules)...1 teaspoon
1 bay leaf
Black pepper...appropriate amount
Parmesan cheese... appropriate amount
Potato starch... appropriate amount
Olive oil... a moderate amount

<How to make>

(1) Wash the rice and soak it for at least 30 minutes, then drain it in a colander and drain the water thoroughly.

(2) Place the frozen oysters in a colander and run cold water over them to partially defrost. Place the oysters, potato starch, salt (not included in the recipe), and water (not included in the recipe) in a bowl and gently wash them. Change the water and when it starts to run clear, wipe off the moisture with a paper towel.

(3) Heat olive oil and garlic in a frying pan, add oysters sprinkled with salt (not included in the recipe) and fry gently. Add white wine halfway through, cover, reduce heat to low and steam for 1 minute. Remove the oysters from the frying pan and place on a plate.

(4) Add the oyster juices (1) and (3) to the rice cooker, then pour in water until it is just below the 2 cups line. Add A and mix. Add the cherry tomatoes and bay leaves and cook on normal mode.

(5) Once cooked, mix the rice together, place the oysters on top and steam for 10 minutes.

(6) Place in serving bowls, sprinkle with black pepper and parsley, and top with grated Parmesan.

By steaming the oysters instead of cooking them together with the rice and then placing them on top of the cooked rice, you can enjoy the plump and delicious oyster meat. Cherry tomatoes also add a delicious flavor to the dish, so be sure to add them.

2: A new, crispy potato salad made with shredded new potatoes and ham

A refreshing side dish goes well with Western-style seasoned rice. This marinade is always asked "What is this?" when you serve it at a home party.

The julienned fresh new potatoes are crispy and delicious! Try making this in the season when new potatoes are in season.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
New potatoes (May Queen) - 1 medium size (150g)
Loin ham・・・3 slices
A Consomme (granules)...1/2 teaspoon
A. White wine vinegar (or seasoned vinegar if not available) ... 1 tablespoon
A Sugar・・・1/2 to 1 teaspoon
A Parsley (chopped)...1 tablespoon
A Olive oil... 1 tablespoon
Salt and pepper...a little
Vinegar...1 tablespoon

<How to make>

(1) Wash the new potatoes thoroughly, cut them into thin strips and soak in water. Cut the roast ham into thin strips as well.

(2) Add vinegar to 600cc of hot water and boil the new potatoes for 20 to 30 seconds (adjust the time depending on the thickness of the julienne). When the potatoes become translucent, drain them in a colander and place in water.

(3) (2) Thoroughly wipe off any moisture with paper towel.

(4) Put A in a bowl and mix well, add (3) and marinate, then season with salt and pepper.

If you're not good at julienne cutting or find it troublesome, use a convenient slicer. White wine vinegar has different sourness depending on the manufacturer, so try adjusting the sugar to your liking. Don't overcook the potatoes!

Both are gorgeous and great for entertaining guests. I hope you'll give it a try. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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