Kaki-tama Ankake Udon “Oysters in Fluffy Egg Thick Soup”

❄️ Thick & Savory Oyster Egg Udon (Ankake Kaki-Tama Udon)

(Oysters in Fluffy Egg Thick Soup)

Looking for the ultimate comfort food for a chilly day? This Oyster Egg Udon (Ankake Kaki-Tama Udon) is exactly what you need. As a registered dietitian, I’ve refined this recipe to balance rich flavor with a healthy profile—only 363 kcal per serving! I’ll show you my professional secrets: from steaming oysters in the microwave for maximum juiciness to creating the silkiest egg ribbons. It’s professional-grade Japanese home cooking made simple.

If you’re looking for the ultimate Japanese winter comfort food, look no further than Kaki-tama Ankake Udon. It’s a seasonal masterpiece popularized by the world-famous udon chain, Marugame Seimen.

Why Locals Love the Original

At the restaurant, this dish is a winter legend. It features:

Plump Hiroshima Oysters: Bursting with the briny flavor of the sea.
Velvety Egg “Ankake”: A thick, dashi-based soup with ribbons of fluffy egg that stays piping hot until the very last slurp.
The Warming Effect: Traditionally topped with grated ginger to keep your body warm from the inside out.

The Magic of the Home-Style Recipe

The best part? You don’t need to fly to Japan to experience this. Our “Smart Hack” recipe lets you recreate this gourmet bowl in minutes using a microwave and simple pantry staples.

Why this recipe is a game-changer:

Perfect Oysters Every Time: By steaming the oysters in the microwave first, they stay juicy and tender—no overcooking!
Silky Soup Mastery: The secret ratio of potato starch (Katakuriko) ensures that luxurious, thick texture that coats every strand of noodle.
Speedy Prep: Using frozen udon and basic seasonings (Soy sauce, Mirin, Sake, and Dashi), you can go from “hungry” to “heaven” in less than 10 minutes.

Pro Tip: Serve it in a deep bowl, top it with fresh scallions, and add a pinch of ginger for that authentic Japanese restaurant finish!

That sounds like a cozy, warming dish! The combination of plump oysters and fluffy egg soup is a classic.

I’ve translated your recipe into natural English, keeping the steps clear and easy to follow. I did notice one small thing: 100g of potato starch (katakuriko) for only 350ml of liquid would make the sauce extremely thick (almost like a solid jelly!). I’ve kept your original measurements below, but usually, 10–15g is enough for a nice silky sauce.

Ingredients; Kaki-tama Ankake Udon

Oysters: 6 pieces
Water: 300g
Ginger: 2g (grated or sliced)
Mirin: 15g
Sake: 10g
Soy Sauce: 30g
Dashi Powder: 5g
Potato Starch (Katakuriko): 10g
Water (for starch slurry): 50g
Egg: 1
Frozen Udon: 2 servings
Green Onions: To taste (chopped)

Kaki-tama Ankake Udon Instructions

Prep the Oysters: Wash the oysters thoroughly in their shells and arrange them in a microwave-safe dish.
Steam & Open: Cover loosely with plastic wrap and microwave at 600W for 4 minutes. Using a wet cloth or work gloves to protect your hands, carefully open the shells and remove the meat. Inserting an ice pick into the gap makes them much easier to open. Please be very careful not to burn yourself!
Make the Base: Bring 300g of water to a boil in a pot. Add the ginger, mirin, sake, soy sauce, and dashi powder.
Thicken the Soup: Turn off the heat. Mix the potato starch with 50g of water to create a slurry, then pour it into the pot while stirring constantly. (Adding the starch while the heat is still on can cause unappealing lumps to form.)
Add the Egg: Turn the heat back on. Once the soup comes to a boil again, slowly pour in the beaten egg in a circular motion. Pouring the egg into a boiling liquid is the secret to achieving a light, fluffy texture.
Create Egg Ribbons: Gently stir the soup so that the egg forms soft, fluffy ribbons throughout the sauce.
Prepare Udon: Microwave the frozen udon for about 2 minutes (or according to package instructions). Add the noodles and the cooked oysters to the pot and toss well to coat them in the savory sauce.
Serve: Transfer the udon into bowls and top with the oysters and chopped green onions.

Calorie Calculation; Kaki-tama Ankake Udon

Ingredient	Amount	Calories (kcal)
Oysters	6 pieces (approx. 120g)	~72 kcal
Frozen Udon	2 servings (approx. 400g)	~480 kcal
Egg	1 large	~76 kcal
Potato Starch	10g	~33 kcal
Seasonings (Soy sauce, Mirin, Sake, Dashi)	As listed	~65 kcal
Total (Whole Recipe)	2 Servings	~726 kcal
Per Serving	1 Bowl	~363 kcal

Nutritional Advice

Approx. 363 kcal per serving: This is a very healthy and light meal for a thickened “Ankake” noodle dish.
Protein: You can get a good amount of high-quality protein from both the oysters and the egg.
Sodium Content: Since the recipe uses 30g of soy sauce (nearly 2 tablespoons) plus dashi powder, the sodium content will be a bit high if you drink all of the soup.
Healthy Tip: If you are watching your salt intake, try reducing the soy sauce slightly and adding more grated ginger. The extra “kick” from the ginger will keep the dish flavorful even with less salt!

📖Related Link: Read the Japanese version of this article here! [どんぶり一杯の冬の幸せ：「牡蠣たまあんかけうどん」]　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!