Onsen Tamago (Hot Spring Eggs)
Onsen Tamago is an egg dish that is prepared using a traditional Japanese cooking method. It features delicate, custard-like egg whites and rich, creamy yolks that can be enjoyed on their own or as a topping for various dishes.
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Servings: 4
Ingredients
For the easiest method—pouring boiling water (suitable for a single serving only):
- 1 egg (straight from the refrigerator)
- 2 cups (500 ml) freshly boiled water
For the method using tap water (suitable for multiple servings):
- 4 eggs (straight from the refrigerator)
- 4 cups water
- ¾ cup room-temperature tap water
Simple dashi soy sauce:
- 1 Tbsp sake
- 1 Tbsp mirin
- ⅙ cup soy sauce
- ⅛ cup bonito flakes (katsuobushi)
Topping:
- green onions / scallions (thinly sliced)
Instructions
The easiest method—pouring boiling water (suitable for a single serving only):
- Place the egg in a heatproof container* and pour freshly boiled water into the container, avoiding direct contact with the egg as much as possible. Cover the container with a lid or plastic wrap, and let the egg sit for 15 minutes.*Make sure to use a container that is large enough for the egg to be completely submerged once the water is added.
- Remove the egg from the container and cool it under running water or in an ice bath to minimize residual heat.
The method using tap water (suitable for multiple servings):
- Fill a pot with water and bring it to a boil. Once boiling, remove it from the heat and add the tap water to lower the temperature of the water in the pot.
- Carefully add eggs to the pot one by one using a slotted spoon or ladle to prevent them from cracking. Cover with a lid and let them sit for 15 minutes.
- Remove the eggs from the pot and cool them under running water or in an ice bath to minimize residual heat.
Steps to make simple dashi soy sauce:
(If you already have dashi soy sauce, mentsuyu, or shirodashi on hand, or if you are using onsen tamago as a topping rather than eating it on its own, you can skip this section.)
- Put sake and mirin in a pot and simmer over low heat for 1-2 minutes until the alcohol has evaporated (i.e., until the strong smell dissipates).
- Pour soy sauce into the pot and continue heating until it begins to boil. Once boiling, turn off the heat, add bonito flakes, and let them steep for 2 minutes. Strain the mixture through a fine-mesh sieve into a container. Simple dashi soy sauce is ready.
For serving:
- Crack the onsen tamago into bowls, drizzle with dashi soy sauce, and top with green onions to taste.
Notes
- Total cooking time for the method using a pot is about 20 minutes.
- You can store it in the refrigerator for up to 3 days with the shell still on.
Nutrition
Calories: 78.14kcal Carbohydrates: 2.75g Protein: 6.58g Fat: 4.19g Saturated Fat: 1.38g Polyunsaturated Fat: 0.84g Monounsaturated Fat: 1.61g Trans Fat: 0.02g Cholesterol: 163.68mg Sodium: 657.52mg Potassium: 82.08mg Fiber: 0.08g Sugar: 1.34g Vitamin A: 237.6IU Calcium: 35.26mg Iron: 1mg
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