炊き込みご飯（牡蠣飯）｜食事処さくらさんのレシピ書き起こし

Lightly wash the rice and soak it in water (not listed) for about 30 minutes.
Put (A) in a small pot and mix.

Cut off the stems of the shimeji mushrooms, cut them in half horizontally, loosen them with your hands, and put them in the pan from Step 1.
Chop the ginger with the skin on.

Put (B) in a bowl, mix, add oysters and wash gently.
Transfer the oysters to a bowl of water (not listed) to wash away surface dirt.
Transfer to a tray lined with kitchen paper and wipe off the moisture.
Set aside 4 oysters that look good, cut the rest into small pieces and put them in the pan from step 1.

Heat the pan over medium-low heat.
When the scum appears, remove it, add the oysters that were set aside, and simmer for 5 minutes.
Put (C) in a bowl and mix, then put the uncut oysters in the bowl and mix.

Divide the pot from step 4 into the ingredients and broth using a colander.
Remove the rough heat of the broth and add water (for cooking rice) so that it becomes 240 g.

炊飯器の釜に米と煮汁を入れ、具材を上に乗せる。
表面をならして急速で炊飯する。
炊き上がったら塩と生姜を入れて混ぜる。
取り分けていた牡蠣を入れ、保温で5分程温めたら完成。