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.
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).
Prep Time: 15 mins
Cook Time: 10 mins
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