I remember my college house mate Joe missed oyster rice so much that he tried to make it with canned oyster (fresh oysters were not easily available in small college towns in the middle of Connecticut back then). I had a few left in the fridge today, so I made my own pot. It is simply: poach the oysters in water, soy sauce, sake and oyster sauce for 10 minutes, then use the liquid with a tablespoon or two of julienned ginger to make the rice; when the rice is done, warm up the oysters on top. I like to eat it with some strips of nori and parsley.
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