Keiran Udon (鶏卵うどん), also called Ankake Tamago Udon, is a comforting Kyoto-style noodle dish of thick udon served in a savory, slightly thickened broth with soft ribbons of whisked egg. It’s quick to make, warming on cold days, and brightened with a touch of ginger for extra depth of flavor.
Udon was a favorite in my childhood kitchen during cooler months. From curry udon to kitsune udon and especially keiran udon, these noodles are versatile and easy to prepare. My mother often made keiran udon when we were feeling under the weather because the silky egg-thickened sauce and warming ginger are both nourishing and gentle on the stomach.
Table of Contents
- What is Keiran Udon?
- Ingredients
- How to Make Keiran Udon
- Recipe Tips
- How to Store Leftovers
- Recipe FAQ
- Keiran Udon Recipe
What is Keiran Udon?
Keiran Udon (鶏卵うどん) is a simple Kyoto-style udon dish in which thick noodles are served in a light, umami-rich broth thickened slightly and softened with beaten egg. The word “keiran” means “chicken egg,” reflecting the central role of egg in the dish. Also called Kakitama Udon or Ankake Tamago Udon, it’s an ideal warming bowl for chilly days.
The technique is straightforward: a good dashi-based broth is seasoned with soy and mirin, thickened a little with starch to give a glossy ankake-like texture, and then the beaten egg is added slowly to create delicate ribbons. Toppings such as grated ginger, chopped scallions, or a pinch of shichimi add aroma and contrast while keeping the focus on the smooth broth and chewy udon.
Ingredients
Everything you need to make Keiran Udon:
- Udon noodles: fresh or frozen udon gives the best texture.
- Dashi stock: kombu and bonito-based dashi for authentic umami; instant granules work if needed.
- Soy sauce: for seasoning and depth.
- Mirin: balances the savory with a touch of sweetness.
- Ginger: freshly grated for warmth.
- Eggs: beaten and slowly added to create soft ribbons.
- Potato starch: mixed with water to thicken the broth to a glossy, velvety consistency.
How to Make Keiran Udon
This recipe is quick and comes together in about 10 minutes:
- Cook the udon: Heat fresh or frozen udon according to package directions (microwave 1–2 minutes or boil briefly). Drain and set aside.
- Prepare the broth: In a pot combine dashi, soy sauce, mirin, and a little salt. Bring to a gentle boil. Mix equal parts potato starch and water to make a slurry, then whisk it into the hot broth. Reduce heat to medium-low and simmer until the broth slightly thickens.
- Add the eggs: Slowly drizzle half of the beaten eggs into the simmering broth while stirring gently to form ribbons. Add the remaining egg, then remove the pot from the heat and stir once more to incorporate.
- Assemble: Place the cooked udon in bowls and ladle the hot egg-thickened broth over the noodles. Garnish with grated ginger, sliced scallions, and shichimi to taste. Serve immediately.
Recipe Tips
- Use quality dashi: A good dashi makes a noticeable difference in this simple dish—use kombu and bonito or a quality instant dashi.
- Control the egg texture: Whisk eggs well and drizzle them in slowly so they cook gently and form silky ribbons rather than scrambling.
- Adjust thickness: Increase or decrease the potato starch slurry to reach your preferred ankake consistency. Start with equal parts starch and water and add gradually.
How to Store Leftovers
Store noodles and sauce separately. Cool the cooked udon, place in an airtight container, and refrigerate up to 2 days. Keep the egg-thickened broth in another container for the same duration. Reheat the noodles in boiling water and warm the sauce on the stove before combining.
Recipe FAQ
Yes. Substitute fish-based dashi with a vegetable dashi or another vegetarian broth to make a vegetarian version.
If you try this Keiran Udon recipe, I’d love to hear how it turns out—leave a comment or rating. Tag @Okonomikitchen on social media if you share a photo; feedback is always welcome.
Keiran Udon
5 from 1 review
- Author: Lisa Kitahara
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Keiran Udon, or Ankake Tamago Udon, features thick udon noodles in a savory, slightly thickened broth with silky whisked egg. It’s fast to prepare and comforting, with a hint of ginger to lift the flavor.
Ingredients
- 2 servings udon (preferably fresh or frozen)
- 2 1/3 cups + 1 tbsp (about 600 ml) dashi stock*
- 2 tbsp soy sauce
- 3–4 tbsp mirin
- 1 tsp grated ginger
- 2–3 eggs, beaten
- 1 1/2–2 tbsp potato starch
- 1 1/2–2 tbsp water (for starch slurry)
Instructions
- Cook the udon: Heat the udon until warmed through—microwave 1–2 minutes or follow package directions—then set aside.
- Prepare the broth: In a medium pot, combine dashi, soy sauce, mirin, and a pinch of salt. Bring to a boil, then turn off the heat briefly while you whisk potato starch and water into a smooth slurry. Slowly whisk the slurry into the broth, return to medium-low heat, and simmer until it begins to thicken.
- Add the eggs: Slowly drizzle in half the beaten eggs while stirring gently. When it simmers again, drizzle in the rest of the eggs, then immediately remove from heat and stir gently to distribute.
- Assemble: Divide udon between bowls, pour the egg-thickened broth over the noodles, and top with grated ginger, scallions, and a pinch of shichimi if desired. Serve hot.
Notes
- *Substitute dashi with 600 ml water + 1 tsp dashi granules if needed.
- **If using mentsuyu, replace dashi, mirin, and soy with 600 ml water + 4 tbsp of 3x concentrated mentsuyu.
- ***Use 2 tbsp potato starch for a thicker sauce.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Japanese
Okonomi Kitchen participates in the Amazon Associates Program. Purchases made through affiliate links may earn a small commission that helps support content creation. Thank you for your support!