Japanese 15 min

Japanese Onsen Tamago (Hot Spring Egg)

Name: Japanese Onsen Tamago (Hot Spring Egg)
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 large eggs; 1 cup dashi stock; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 teaspoon sugar; 2 green onions, sliced thin; Katsuobushi (bonito flakes) for garnish; Grated daikon and shiso for garnish (optional)

vegetariandairy-freehealthyquicklow-carb

Ingredientsfor 2

110

Cal

Protein

Carbs

Fat

14 large eggs
21 cup dashi stock
32 tablespoons soy sauce
41 tablespoon mirin
51 teaspoon sugar
62 green onions, sliced thin
7Katsuobushi (bonito flakes) for garnish
8Grated daikon and shiso for garnish (optional)

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Instructions

1
Bring a large pot of water to 167°F — use a thermometer. This precise temperature is critical: the whites set at a lower temperature than the yolk, creating the characteristic custard-soft white with a still-liquid yolk. A water that's too hot gives a fully cooked egg; too cool leaves the white unset.
2
Lower eggs gently into the 167°F water. Maintain the temperature carefully — this may require adjusting the burner between low and medium. Cook for exactly 13 minutes.
3
Transfer eggs immediately to cold water for 1 minute to stop cooking. The eggs can be refrigerated in their shells for up to 3 days.
4
Make tsuyu: combine dashi, soy sauce, mirin, and sugar in a small saucepan. Heat until sugar dissolves. Cool to warm.
5
To serve: crack each egg into a small bowl. The white should be softly set and cloud-like, the yolk liquid and golden. Pour 3 tablespoons tsuyu over each egg. Top with green onion and katsuobushi. Serve with a small bowl of steamed rice for the egg to rest on.