Recipes - Japanese

Onsen Tamago (Hot Spring Eggs)
Onsen-Tamago


Traditionally cooked in the hot waters of an Onsen hot spring, you don’t have to travel far to prepare this silky smooth and seemingly delicate poached egg dish for yourself.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Boil
Cuisine: Japanese









Ingredients:

1L water
200ml tap water (needs to be colder than room temperature)
4 large eggs (refrigerated)

Sauce

¼ cup dashi (for vegetarian use kombu dashi)
½ tbsp mirin
1½ tbsp soy sauce
3g katsuobushi (dried bonito flakes, skip for vegetarian)
1 green onion/scallion (for garnish)




Steps:
  1. Gather all the ingredients.
  2. Add 1L of water in a heavy bottom saucepan, cover, and bring it to a boil.
  3. Once boiling, remove the pot from the heat. Take the eggs out from the refrigerator. Add 200ml of cold tap water and gently submerge the cold eggs in the hot water. Immediately cover and set the timer for 13 mins.
  4. If you like to enjoy onsen tamago with the sauce, combine the dashi, mirin, and soy sauce in a small saucepan and bring it to a boil. Add katsuobushi and turn off the heat. Let the katsuobushi sink to the bottom of the pan. After 30 sec or so, strain the sauce through the strainer and set it aside. You can keep the sauce in refrigerator for 4-5 days.
  5. Cut scallion into thin slices and set aside.
  6. Once 13 mins have passed, take the eggs out gently and set aside for 5 mins.
  7. You can enjoy onsen tamago either cold or warm. Crack the egg and pour the sauce over, garnish with chopped scallion. You can keep the onsen tamago for 1-2 days in the refrigerator. To reheat, take the onsen tamago out from the fridge to room temperature. To warm it up, place it in 70ºC water for 10 mins. Do not reheat the onsen tamago higher than that or the egg will be cooked.

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Onsen Tamago (Hot Spring Eggs)

Onsen Tamago (Hot Spring Eggs)

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Traditionally cooked in the hot waters of an Onsen hot spring, you don’t have to travel far to prepare this silky smooth and seemingly delicate poached egg dish for yourself.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Boil
Cuisine: Japanese
Ingredients

1L water
200ml tap water (needs to be colder than room temperature)
4 large eggs (refrigerated)

Sauce

¼ cup dashi (for vegetarian use kombu dashi)
½ tbsp mirin
1½ tbsp soy sauce
3g katsuobushi (dried bonito flakes, skip for vegetarian)
1 green onion/scallion (for garnish)

Instructions
  1. Gather all the ingredients.
  2. Add 1L of water in a heavy bottom saucepan, cover, and bring it to a boil.
  3. Once boiling, remove the pot from the heat. Take the eggs out from the refrigerator. Add 200ml of cold tap water and gently submerge the cold eggs in the hot water. Immediately cover and set the timer for 13 mins.
  4. If you like to enjoy onsen tamago with the sauce, combine the dashi, mirin, and soy sauce in a small saucepan and bring it to a boil. Add katsuobushi and turn off the heat. Let the katsuobushi sink to the bottom of the pan. After 30 sec or so, strain the sauce through the strainer and set it aside. You can keep the sauce in refrigerator for 4-5 days.
  5. Cut scallion into thin slices and set aside.
  6. Once 13 mins have passed, take the eggs out gently and set aside for 5 mins.
  7. You can enjoy onsen tamago either cold or warm. Crack the egg and pour the sauce over, garnish with chopped scallion. You can keep the onsen tamago for 1-2 days in the refrigerator. To reheat, take the onsen tamago out from the fridge to room temperature. To warm it up, place it in 70ºC water for 10 mins. Do not reheat the onsen tamago higher than that or the egg will be cooked.

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