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 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.
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.
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 |
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