Onsen Tamago (Hot Spring Eggs)
Onsen Tamago is a type of boiled egg that is prepared using an interesting Japanese cooking method. You can enjoy the delicate, custard-like whites and the rich, creamy yolks.
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Servings: 4
Ingredients
For the easiest method using boiled water (suitable for a single serving only)
- 1 egg
- 2 cups (480ml) boiled water
For the method using a pot (suitable for multiple servings)
- 4 eggs
- 4 cups water
- ¾ cup tap water (room temperature water)
Simple dashi soy sauce:
- 1 Tbsp sake
- 1 Tbsp mirin
- ⅙ cup soy sauce
- ⅛ cup bonito flakes (katsuobushi)
Topping:
- thinly sliced green onions
Instructions
The easiest method using boiled 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 when the specified amount of water is added.
- Remove the egg from the container and cool it under running water or in ice water.
The method using a pot (suitable for multiple servings)
- Fill a pot with water and bring it to a boil. Once boiling, turn off the heat and add tap water to lower the temperature of the water in the pot. Remove the pot from the stove.
- Carefully add eggs to the pot one by one using a slotted spoon or ladle to prevent them from cracking, then cover with a lid. Let them sit for 15 minutes.
- Remove the eggs from the pot and cool them under running water or in ice water.
Steps to make simple dashi soy sauce
- Put sake and mirin in a pot and simmer over low heat for 1-2 minutes until the alcohol content evaporates (until the distinct aroma dissipates).
- Pour soy sauce into the pot and heat it 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 time for the method using a pot is 20 minutes.
- If you already have dashi soy sauce, mentsuyu, or shiro dashi on hand, skip the steps for making simple dashi soy sauce.
- You can store it in the refrigerator for up to 3 days with the shell still on.
Nutrition
Calories: 99kcal
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