Let’s cut the ingredients. Slice the long green onion into 7~8mm (0.3") slices using diagonal cuts.
Grate the ginger root. Squeeze out the juice.
Let's prepare the oysters. Add the salt to a bowl of water, making about 1% salt water. Gently rinse the oysters with the salt water to remove the dirt.
Make sure to rinse between the creases.
Place the oysters into a mesh strainer and gently rinse under fresh water.
Place the strainer into boiling water for about 5 seconds until the oysters become slightly round.
This process will prevent the oysters from shrinking when reheated and also help contain the savory juices.
Let’s make the Oyster Egg-Drop Donburi. Combine the dashi stock, soy sauce and mirin in a pan. Bring it to a boil.
Add the long green onion to the stock and cover with a lid.
Simmer until the onion is wilted.
Remove the lid and distribute the oysters in the stock. Add the ginger root juice. Continue to simmer and flip the oysters over.
When the oysters are almost cooked, lightly beat the eggs and distribute it into the pan. Be careful not to over-beat the eggs otherwise the silky texture will be lost.
Add the chopped mitsuba parsley, cover with the lid, and after 5 seconds turn off the burner. The egg is half-cooked at this stage.
It will continue to cook as long as it is hot so keep covered until the egg reaches the desired consistency.
Place the fresh steamed rice into a rice bowl. Distribute the shredded toasted nori seaweed onto the rice.
With a turner, gently place the mixture onto the rice. Sprinkle on seven flavor chili powder to taste.
Don’t overcook the egg and oysters otherwise the texture will become tough.
This is a very healthy donburi so we recommend to make this recipe when oysters are in season.
Instead of long green onions, regular onions also go great with this recipe.