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Kakitama Shoyu Ramen

For oyster lovers, it's just irresistible!

For Americans, the greatest oysters eaters in the world! Ramen noodles with oysters.

  • Shoyu
  • Hot
Kakitama Shoyu Ramen


101Custom-made Ramen 140g
1Tama (a portion of noodles)
Shoyu Tare Shiro Label
Spring onion
As needed
Gara Soup
Salad oil
Radish sprouts
As needed
Raw Oysters
Raw Egg


  1. Cut a fresh oyster in half.
  2. Crack two eggs in a bowl and mix.

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.

Products used in the recipe

Shoyu Tare Shiro Label

Shoyu Tare Shiro Label

  • Tare Sauce
  • Soy Sauce