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Oyster Donburi Recipe
The proportions listed in this recipe are for one, though they can be easily adapted to cook for more (e.g. to cook for two – use 3 eggs instead of two).
- 6 Japanese oysters if using frozen, thaw before use
- lightly salted water just a small pinch of salt
- 100 ml dashi stock cheat by using 1/2 tsp dashi powder with hot water
- 1 tsp light soy sauce
- 1 tsp mirin
- 1/2 onion thinly sliced
- 1 tsp ginger juice grate some ginger & squeeze the pulp
- 2 small eggs lightly beaten
- 1 serving cooked Japanese short-grain rice
- dashes of Shichimi togarashi (Japanese seven flavor chili pepper) to taste
- small handful of shredded seaweed or dashes of Japanese furikake
- 1/2 tbsp chopped spring onions
- Prepare the oysters by first cleaning them in lightly salted water, then rinse in clean water. Blanch oysters in boiling water briefly for about 10 seconds or until they plump up slightly, drain and set aside.
- Add dashi stock, soy sauce and mirin to a saucepan. Once the sauce starts to boil, reduce heat. Distribute onions, oysters and ginger juice evenly across the pan. Simmer for two minutes, then flip oysters to the other side for another minute.
- Once the oysters are cooked, gently distribute the beaten egg evenly over the contents of the saucepan. When the egg is half-cooked, turn off the heat, put on the lid and let the egg continue cooking in the heat until it reaches the desired consistency (almost cooked with moist & silky appearance).
- To serve, ladle cooked Japanese rice to serving bowl and top with seaweed or furikake. Scoop the egg mixture over the rice and top with dashes of Shichimi togarashi and spring onions.
Noob Cook Tip:
Do not overbeat the eggs to ensure that the egg mixture remain silky when cooked.
Recipe adapted from Cooking with Dog: Oyster Egg-Drop Donburi