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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let’s cut the ingredients.

  • Slice the long green onion into one third inch 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 (4 tbsp),

  • soy sauce (⅔ tbsp)

  • and mirin (1 tbsp) 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.

  • Good luck in the kitchen!

Hi, I'm Francis,

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