rice soup with oysters
- Serves: 2
- Calories: 141 kcal
- Japanese: Kaki-zōsui
Wash the oysters and wipe dry with a paper towel. Chop long green onion (or scallion) into small pieces.
Boil sea tangle soup stock (or water) and mix in the rice. Boil one minute.
Add the oysters, salt and soy sauce. Cover and boil a couple of minutes.
Pour into serving bowls. Sprinkle with the chopped long green onion (or scallion).
Rice soup is very popular in Japan. This rice soup using oysters has a unique and delicious taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist