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Mushroom Oyster Rice Bowl (Oyster Donburi) - an healthy, easy and delicious one-bowl meal
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Mushroom Oyster Rice Bowl (Oyster Donburi)

This Mushroom Oyster Rice Bowl (Oyster Donburi) features sweet and plump oysters and earthy shiitake mushrooms, simmered in an umami sauce and then served with fluffy steamed rice. A delicious, easy and healthy one-bowl meal that comes together in less than 30 minutes.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Cuisine: Japanese
Keyword: oyster rice bowl
Servings: 2 people
Calories: 128kcal
Author: Sophie


  • 12 oz shucked oysters
  • 1/2 cup thinly sliced onions (about 1 small or half a medium onion)
  • 4 oz fresh shiitake mushrooms
  • 2 large eggs, beaten
  • 1/3 cup dashi or chicken stock
  • 2 teaspoons mirin
  • 1 1/2 tablespoons soy sauce
  • cooking oil
  • salt
  • pepper

To serve

  • cooked Japanese short grain white rice
  • scallions, thinly sliced


  • Prep all ingredients: slice shiitake mushrooms into bite-sized pieces, slice onions, beat the eggs. Whisk together dashi (or chicken stock), mirin and soy sauce to make the sauce.
    Ingredients for mushroom oyster rice bowl (oyster donburi)
  • Place a pan over medium high heat. Add oil and then add shiitake mushrooms and sauté until mushrooms start to develop nice colors. Then add sliced onions and sauté until fragrant. Season with a pinch of salt and black pepper.
    Saute mushrooms and onions for oyster donburi
  • Pour the sauce into the pan and let it come to a boil, then reduce heat to a simmer and cook for 45 seconds or so. Add oysters to the pan, evenly distribute them in a single layer. Cover the pan and simmer for a minute.
    Simmer mushrooms, onions and oysters for oyster donburi
  • Remove the lid and drizzle the beaten eggs slowly and evenly over the oysters and mushrooms. Cover the pan again and cook with medium low heat for 1-2 minutes, just until the eggs are still a little runny, silky and moist.
    Add beaten eggs to cook oyster donburi
  • Add cooked rice to serving bowls and top with the oysters, mushrooms and eggs. Sprinkle some sliced scallions and serve immediately.


The fresh the ingredients, the tastier the oyster rice bowl will be. I use oysters shucked the same day by my fishmonger so I give them a quick rinse to make sure there's no unwanted sand or dirt.
If you cannot find fresh shiitake mushrooms, you can use other Asian mushrooms such as shimeji (brown beech) mushrooms.
If you happen to have some sake in your pantry, whisk together a tablespoon of sake with dashi (or chicken stock), soy sauce and mirin to make the sauce to enhance the flavors of the dish.
Depending on the size of your pan, you can cook 1-2 servings at a time. I can cook 2 servings at a time with my 11'' skillet. If yours is only big enough to cook 1 serving, dividing all ingredients in half.
Be careful not to overcook the oysters and eggs. Adjust heat as needed while cooking. Cooking time may differ depending on your stove the the size of your oysters.
The nutrition calculation below does not include rice.


Calories: 128kcal | Carbohydrates: 11g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 170mg | Sodium: 1005mg | Potassium: 381mg | Fiber: 2g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2.1mg