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Oyster Donburi

   

Oyster Don

Check Out: Easy Japanese Recipes

This oyster don (η‰‘θ›ŽδΈΌ) 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.

oysters

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.
                                           

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8 Responses to “Oyster Donburi”

  1. food-4tots — August 5, 2013 @ 10:49 pm

    The Japanese oysters look so big, juicy and tasty! I love this simply yet delicious don recipe. I can’t wait to get my oyster don fix. :)

    Reply

  2. Angie@Angie's Recipes — August 6, 2013 @ 2:17 am

    I somehow prefer the smaller pearl oyster….but maybe because the big one I had weren’t good enough..

    Reply

    • wiffy replied: — August 15th, 2013 @ 2:08 pm

      and maybe somehow the small ones I get here are not very good ….

      Reply

  3. Little Corner of Mine — August 6, 2013 @ 11:20 pm

    The Japanese oyster sure look big and juicy. Looks delicious!

    Reply

  4. tigerfish — August 7, 2013 @ 5:35 am

    I never had the thought that cooking for one can be pampering, maybe it depends on the mood which then leads to it being pampering or not. If I really “feel” like it, then it can be a pampering treat. More often however, I find it a chore to cook for one – mainly to overcome the inertia, estimating the amount of ingredients cos most ingredients will need halves and then I land myself with leftover ingredients :O That is why I often have sandwiches/burgers (minimal cooking for one) and one part being similar here – the use of frozen ingredients. Never tried frozen oysters before. Seems luxurious convenient ingredient/food.

    Reply

    • wiffy replied: — August 15th, 2013 @ 2:10 pm

      My freezer currently well-stocked with frozen clams, oysters and Hokkaido scallops. Trying to cook for one sumptuously~!

      Reply

  5. MaryMoh — August 9, 2013 @ 4:33 pm

    Don’t get to eat a lot of oysters here. I wish there are frozen ones here too. Love the way how you cooked it. Looks very delicious….mmmm

    Reply

  6. Rachel — August 24, 2013 @ 6:56 pm

    Oh, delicious! My boyfriend doesn’t like cooked oysters, but I find them so comforting when put in soups, stews, etc. This one-person recipe is a great way for me to enjoy them solo.

    Reply