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Chef’s RECIPE@ホーム

Oyster ramen

Raw Seafood (Sashimi)

Other Noodle

Whisky with Soda

A gourmet dish designed for easy home preparation.

Processed seafood used

Chugoku Hanten Shigyokuran

This Chinese-style bar tucked away in Higashi-Azabu offers a wide array of casual Chinese dishes to share, as well as an extensive wine list.

Cooking time
15 to 20 min
Total servings
Cooking time
15 to 20 min


Frozen oysters
Shoyu ramen (store-bought)
1 serving
Long onion
Green onion
50 g
1 clove
Same amount as garlic
Red bell pepper
Shaoxing wine (or sake)
2 Tbsp
White pepper
As needed
Katakuri flour solution
1 tsp katakuri flour, 1 tsp water
To taste


  1. Thaw the frozen oysters in room-temperature water, wash them lightly, and then pat them dry with a paper towel. Next, coat them with flour (not listed in ingredients) and tap off the excess flour.
  2. Chop the long onion diagonally into 5 cm lengths. Chop the green onion into 5 cm lengths. Slice the garlic finely, and then slice the ginger to the same fineness. Julienne the red bell pepper.
  3. Combine the ingredients for Seasoning (1) and dissolve the katakuri flour in the water.
  4. Oil a wok, and then stir-fry the oysters on medium heat for about 3 minutes on each side, until they begin to brown. Then transfer them to a plate.
  5. Oil the wok again, and brown the garlic and ginger.
  6. Add the long onion and stir-fry until it browns.
  7. Add the Shaoxing wine. Wait for the fragrance to rise, and then add Seasoning 1.
  8. Return the oysters to the wok and add the green onion and red bell pepper.
  9. Bring the mixture to a boil and then turn off the heat. Add the katakuri flour solution and mix well.
  10. Turn the heat back on and return the mixture to a boil. Then add it to the shoyu ramen and serve.


Seasoning 1
- Water: 150 ml
- Sugar: 1 tsp
- Soy sauce: 1/2 tsp
- Oyster sauce: 1 tsp
- Chicken broth powder: 1/2 tsp
- Sesame oil: 1 tsp

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