Picture a pristine white bowl, holding a cascade of nutty brown shiitake risotto. Atop the risotto rest four beautiful oysters gently simmered to perfection in miso broth, garnished with a sprinkle of vivid green sliced scallions and a delicate accent of pink pickled ginger.

Slow Cooker Miso Oysters with Shiitake Risotto

Name: Slow Cooker Miso Oysters with Shiitake Risotto
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4
Cuisine: Fusion
Ingredients: Fresh oysters, 16 pieces cleaned and shells reserved; Dashi, 2.5 cups; White miso paste, 2 tablespoons; Mirin, 2 tablespoons; Sake, 1 tablespoon; Coconut oil, 2 tablespoons; Green onions, 4 thinly sliced; Pickled ginger, for garnish; Arborio rice, 1.5 cups; Dried shiitake mushrooms, 1 cup rehydrated in hot water; Salt, to taste

Category Main Course

Prep 30 minutes

Cook 180 minutes

Style Fusion

Technique Slow cooking

Diet Friendly Gluten-Free

Daily Recipe: April 30, 2024

Welcome to the fusion of elegant simplicity and deep umami character. Our key ingredient today is oysters, loved for their briny, oceanic flavor profile. We pair them with classic Japanese ingredients like dashi, mirin, and miso offering a complex and subtle flavor to our slow-cooked dish.

Ingredients (for 4)

Fresh oysters - 16 pieces - cleaned and shells reserved
Dashi - 2.5 cups
White miso paste - 2 tablespoons
Mirin - 2 tablespoons
Sake - 1 tablespoon
Coconut oil - 2 tablespoons
Green onions - 4 - thinly sliced
Pickled ginger - for garnish
Arborio rice - 1.5 cups
Dried shiitake mushrooms - 1 cup - rehydrated in hot water
Salt - to taste

Preparation

Step 1 - 🦪💦🚿

Scrub the oyster shells clean, shuck the oysters and reserve the juice.
Step 2 - 🍲🥣🥢

In the slow cooking pot, add dashi, mirin, sake, and miso paste. Stir until well combined.
Step 3 - 🦪🍲👌

Carefully add the oyster and its juice into the pot. Cover and set the slow cooker to low.
Step 4 - 🕑🦪➡🍲

Cook on low for 2-3 hours till the oysters are just cooked. Don't overcook as it can turn the oysters rubbery.
Step 5 - 🥘🔥🍚

While the oysters are cooking, heat the coconut oil in a skillet, add the Arborio rice and toast lightly.
Step 6 - 🍄💧🍚

Add the rehydrated shiitake mushrooms and their liquid into the rice. Cook until all the liquid is absorbed by the rice.
Step 7 - 🥣🍲🍚

Ladle some of the miso broth from the slow cooker into the rice and stir till absorbed. Repeat the process till the rice is cooked aldente.
Step 8 - 🍽️🦪🍚

Once the rice and oysters are done, plate the dish with risotto at the bottom, topped with four oysters each, generously ladled with miso broth. Garnish with green onions and pickled ginger.

Additional

This recipe is adaptable! If you're not a fan of shiitake or might have trouble finding them, substitute with any mushroom of choice. Also, kids might enjoy helping with the shiitake risotto - they can stir in the broth and see the risotto cream up before their very eyes!