Chef Tomoyoshi Wakiya presents a home-friendly version of Taiwanese street-style oyster omelet. A special parboiling technique for the oysters ensures a juicy finish. This dish is perfect as a side for rice or as a topping for a "Kaki Dama Don" (oyster omelet bowl). It's also packed with nutrients!
Ingredients
Main Ingredients (2 servings)
- Oysters 10 pcs
- Eggs 2 pcs
- Green Onions 2-3 stalks
- Ginger (minced) 1 tbsp
- Garlic (minced) 1 tbsp
- Fried Onions 2 tbsp
Seasonings
- Salt (to taste)
- Taihaku Sesame Oil 2 tbsp
- Shaoxing Wine 1 tbsp
- Soy Sauce 1 tsp
- Oyster Sauce 1 tsp
- Chicken Stock 1 tbsp
- Sesame Oil 1 tbsp
Steps
- Place 10 oysters in a bowl.
- Sprinkle with salt (to taste) and add enough boiling water to just cover them.
- Stir with chopsticks. Once the oysters plump up, drain them in a colander. [Key Tip!] Do not overcook; aim for a semi-cooked state.
- Crack 2 eggs into a bowl and whisk them.
- Heat 2 tbsp of Taihaku Sesame Oil in a frying pan.
- Add 1 tbsp minced garlic, 1 tbsp minced ginger, and 2-3 stalks of green onions. Stir-fry until fragrant.
- Once fragrant, add 2 tbsp fried onions and continue stir-frying.
- Add the parboiled oysters to the pan.
- Add 1 tbsp Shaoxing wine, 1 tsp soy sauce, and 1 tsp oyster sauce. Stir-fry.
- When the oysters are plump, add 1 tbsp chicken stock.
- Once the seasonings are bubbling vigorously, pour in the whisked eggs.
- Add 1 tbsp sesame oil, stir everything together, and finish cooking until the eggs are semi-scrambled.
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