Step 1

Gather all the ingredients. You will need a small heavy-bottomed saucepan (I use 1.5 QT); the water should cover the eggs with 1000 ml water completely.

Step 2

Add 1000 ml water in the saucepan, cover with a tight-fitting lid, and bring it to a boil.

Step 3

Once boiling, remove the pot from the heat. Take the eggs out from the refrigerator. Add 200 ml cold tap water and gently submerge the cold eggs in the hot water. Immediately cover and set the timer for 17 minutes.

Step 4

If you like to enjoy onsen tamgo 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 katsuobushi sink at the bottom of the pan. After 30 seconds or so, strain through the strainer and set the sauce aside. You can keep the sauce in refrigerator for 4-5 days.

Step 5

Cut scallion into thinly slices and set aside.

Step 6

Once 17 minutes have passed, take the eggs out gently and set aside for 5 minutes.

Step 7

You can enjoy onsen tamago either cold or warm. Crack the egg and pour the sauce over, garnish with chopped scallion.