RECIPE

How to make

1. Pour 400 cc of soup stock in a wok, add 4 sliced fresh oysters and boil.
2. Once the fresh oysters are cooked, remove and dip into egg mixture. Add 40cc of shoyu tare to the soup leftover from boiling the fresh oysters, and season.
3. Boil the noodles (1 1/2 minutes)
4. Pour the boiled shoyu soup over the donburi bowl.
5. In a wok filled with soup, add 20cc of oil, and pour in the egg mixture containing oysters to make egg-oysters.
6. Place the boiled noodles in a donburi bowl and pour the egg-oyster mixture over the top.
7. After the egg-oyster mixture is poured, pour 100cc of soup stock and 10cc of shoyu tare into the wok and bring to a boil. Add starch dissolved in water and stir until thick.
8. Pour the starchy sauce over the egg-oysters, and top with radish sprouts and dish is complete.