Description
One of the most famous street foods in Taiwanese night markets. Small fresh oysters are griddle-fried, then bound with a sweet potato starch slurry and eggs. Sitting between a pancake and an omelet, it's drenched in a special sweet-spicy red sauce.
Restaurants serving Oyster Omelet (O-a-jian)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Small oysters
- Sweet potato starch
- Eggs
- Leafy greens
- Ketchup
- Chili sauce
- Sugar
Instructions
- [Authentic Recipe]
- Mix sweet potato starch and water into a slurry.
- Heat lard on a flat griddle and flash-fry small raw oysters.
- Pour the slurry over the oysters.
- Crack an egg on top and spread the yolk.
- Add leafy greens.
- When the bottom is crispy, flip confidently with a spatula.
- Plate when both sides are cooked.
- Drench heavily in a sweet-spicy red sauce made from ketchup, chili sauce, miso, and sugar.
Learn more Spice, substitutes, tips
Key spices
Sweet-sourness of the special sauce and intense ocean aroma of oysters、カキの強烈な磯の香り
Substitutes at Japanese supermarkets
Can be made with JP raw oysters and potato starch
Pairing
Boba Milk Tea / Taiwan Beer
Trivia
Originally a Minnan regional dish from Fujian, it flourished in Taiwan's night markets. Using sweet potato starch instead of flour creates the signature chewy texture unique to Taiwanese cuisine.
Eating tips & etiquette
Toss the chewy dough, fluffy egg, and plump oysters coated in sweet-spicy sauce into your mouth. It's the ultimate night market entertainment to eat while strolling.
Allergen
Eggs, Seafood