Japanese-Styled Oyster and Chestnut Shiitake Mushroom Rice

As the autumn breeze sets in, it's not only the season to enjoy crabs but also the best time to savour oysters. This time, I'm bringing you a simple and easy-to-make Japanese-style Chestnut and Shiitake Soy Sauce Oyster Rice!

The Best Season for Enjoying Oysters

While oysters can now be enjoyed year-round, there is a traditional saying that oysters harvested during months with an “r” in their names (which only applies to the Northern Hemisphere, as it’s the opposite in the Southern Hemisphere) are considered the most delicious. To make it simple, the oysters in Autumn and Winter are the most delicious.

This belief stems from the idea that during the summer, oysters are in their breeding season, and their texture and flavour are less desirable. However, once autumn and winter arrive, oysters are no longer reproducing, making their meat plumper and their flavor more intense. Therefore, oysters from September to December are often regarded as being at their peak for consumption.

the oysters in Autumn and Winter are the most delicious.

The King of Dried Nuts — Chestnuts

The peak season for chestnuts coincides with autumn and winter, particularly between October and December each year. During this time, chestnuts ripen and reach their sweetest and highest quality. Known as the "king of dried fruits," chestnuts are highly nutritious and offer various health benefits.

Firstly, chestnuts are rich in carbohydrates, which provide energy for the body, making them especially suitable for consumption during the autumn and winter months, helping to keep warm.

Chestnuts also contain abundant vitamin C and dietary fiber, which promote digestion, improve gut health, and possess antioxidant properties that help maintain skin health. Additionally, the minerals found in chestnuts, such as potassium and magnesium, can enhance cardiovascular health and may help prevent high blood pressure. They are also low in fat and cholesterol-free, making them a healthy food choice, particularly for the elderly and individuals with cardiovascular diseases.

Chestnuts are in season during the autumn and winter months, and this period is when they ripen, reaching their sweetest and highest quality.

Oyster and Chestnut Shiitake Mushroom Rice

Autumn is filled with an abundance of delicious seasonal ingredients, and BigBoy is no exception, preparing this Japanese-style oyster rice with chestnut and shiitake mushrooms. The broth not only features the rich taste of simmered oysters but also includes seasonal chestnuts and shiitake mushrooms for cooking the rice. Soy sauce serves as a simple seasoning to enhance the dish. While the oysters are undeniably succulent and tasty, I believe the soul of this dish lies in the rice, which absorbs all the fresh flavours from the ingredients.

This Oyster and Chestnut Shiitake Mushroom Rice features a broth that not only has the rich flavour of simmered oysters but also includes seasonal chestnuts and shiitake mushrooms cooked together with the rice.

ʙɪɢʙᴏʏ ᴛɪᴘs✨

📌 Frozen Hiroshima oysters can be lightly marinated with cornstarch, then rinsed under running water to easily remove dirt.

Ingredients (serve 2-3)

---

Hiroshima oysters	10-12 each
Chestnut	10 each
Shiitake Mushroom (soaked in water)	4 each
Mushroom soaking Water	100g
Ginger	1 small pc
White Rice	300g
Water	250g
Soy Sauce	30g
Mirin	15g
Sake	15g
Spring Onion (chopped)	to garnish

Steps

---

1. After thawing the Hiroshima oysters, marinate them with cornstarch for 5 minutes, then rinse under running water for 5 minutes until clean.

2. Soak the shiitake mushrooms in water until soft, then slice (reserve the soaking water); rinse the white rice and drain; grate the ginger; finely chop the spring onion; remove the shells from the chestnuts and boil them in hot water for 10 minutes, then drain and set aside.

3. In a pot, combine the shiitake soaking water, fresh water, reduced-sodium soy sauce, mirin, sake, and grated ginger. Cook over medium heat until small bubbles begin to form.

4. Add the Hiroshima oysters and cook for 1 minute to allow the oyster flavor to infuse into the broth, then remove and set aside.

5. Add the washed white rice, chestnuts, and shiitake slices, mixing well. Bring to a simmer over medium heat and continue cooking for 2 minutes.

6. Then, reduce the heat to low, cover the pot with a lid, and cook for 12 minutes.

7. After opening the lid, arrange the Hiroshima oysters on top. Once arranged, turn off the heat and cover the pot, letting it sit for 10 minutes.

8. Finally, sprinkle with chopped green onions and it's ready to serve.