Army Stew Ramyeon Recipe Stir-fry Beansprout, Chives & Seafood Recipe Low Carb Thai Basil Chicken Salad Recipe Szechuan Vegetable with Minced Chicken Recipe Ichiran Ramen with Meat Balls Recipe Leftover-Vegetable Chap Chye Recipe

Oyster Donburi

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
  • 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


  1. 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.
  2. Cook oysters. 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.
  3. Cook the egg. 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).
  4. 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

Pages: 1 2

10 comments on “Oyster Donburi”

  1. 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. :)

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

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

  4. 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.

  5. 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

  6. 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.

  7. Tried this recipe and it turned out so good!! Thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *