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This oyster don (牡蛎丼) is proof that cooking for one can be a pampering treat – the proportions are for one, though it can be easily adapted to cook for more. Oysters have always been one of my favourite seafood and this is such a great way of eating them!
I adapted this recipe from my favourite Japanese cooking Youtube channel – Cooking with Dog and have since made it more than 10 times (an astronomical figure considering I featured at least a new recipe each week). When I am looking for a satisfying yet quick one-dish meal, I known I can count on Japanese donburi (literally “rice bowl dish”) – I absolutely love the fact that all the basic ingredients (such as egg, dashi stock, onions, soy sauce and mirin) are kitchen staples so I can plan my weekly grocery shopping without an excessive long list of new ingredients.
Cooking Tips for making Oyster Don
- Do not overbeat the eggs to ensure that the egg mixture remain silky when cooked.
- Blanching the oysters for 10 seconds beforehand ensures that they remain plump and juicy after cooking.
- For best results, use Japanese oysters which you can find at Japanese supermarkets (I bought a frozen 1 kg bag from Sakuraya, Singapore; pictured above). Even though they are pricier (about S$30+) than the China ones, they are much bigger, taste sweeter, juicier and fresher.