Onsen Tamago (Japanese Hot Spring Eggs)
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5
2 reviews
Excellent
Onsen Tamago (Japanese Hot Spring Eggs)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 4 egg chilled & straight from the fridge
- 1500 ml water
- 300 ml water chilled in the fridge, cold
- water ice cold
- 2 tbsp dashi stock liquid not powder
- ½ tbsp soy sauce light
- 1 tbsp mirin
- 1 tbsp water
Instructions
- Measure out 300 ml cold water and place it in the refrigerator. It should be fully chilled before you start (about 10°C/50°F). Once chilled, add 1500 ml water to a pot and bring to a rolling boil. (Tip: Heating with a lid will speed up the process.)
- Once the water is thoroughly boiling, turn off heat and add the cold water from the fridge.
- Immediately add 4 eggs straight from the fridge. At this point the water should be about 80 °C (176 °F).
- Place a lid on top and set a timer for 15 minutes.
- Remove the eggs and rest in a bowl at room temperature for exactly 3 minutes (5 minutes in winter). Use a timer to ensure accuracy. While you wait, prepare a bowl of ice cold water.
- Once rested at room temperature, pour ice-cold water into the bowl to halt the cooking process and stop them from cooking any further. Rest for 5-10 minutes, this will help them come out cleanly before serving.
- Combine 2 tbsp dashi stock, ½ tbsp light soy sauce, 1 tbsp mirin and 1 tbsp water in a small microwavable bowl. Microwave uncovered for 1 minute at 600W. The sauce can be served warm or cooled depending on preference
- Crack the egg into a serving bowl and add about 1 tbsp of sauce for each serving. Enjoy!
Notes
- For best results, use refrigerated eggs.
- Leftover onsen tamago should be stored in the fridge in their shells and consumed within 24 hours.
- Not suitable for freezing.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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