onsen tamago

Onsen Tamago is a traditional soft-boiled egg that has runny egg white on the outside and almost hard egg yolk inside. Yes, it is the other way around to a standard soft-boiled egg where the egg white is hard and the yolk is runny. Eat Onsen Tamago in the traditional way with a special dashi-based sauce.Prep Time includes the time to chill water in the fridge as well as taking the eggs from the fridge to room temperature.It takes a long time to make Onsen Tamago but you are really not doing anything for most of the 2.5 hours!Don&#x27;t forget to see the section &#x27;MEAL IDEAS&#x27; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Onsen Tamago (Japanese-style Soft-Boiled Egg)

eggs

water

250 milliliters/1cup water (chilled to 4°C/40F° (note 2))

dashi stock

½ tbsp cooking sake

mirin

tsp light soy sauce

salt ((note 3))

mizuna leaves (or any other green leaves)

Put all the Sauce ingredients in a saucepan and bring it to a boil.

Turn the heat off and cool the sauce down to room temperature.

Sauce

Put 1000ml/4 cups water in a thick pot and bring it to a boil. Remove the pot from the heat.

Add the 250ml/1 cup chilled water to the pot.

Using a ladle, gently place each egg in the pot.

Place a lid on and leave for 25-30 minutes (note 5).

Transfer the eggs to a large bowl containing cold water to cool them down quickly and stop further cooking.

Making Onsen Tamago

Crack open the egg, in the same way as cracking a fresh egg, into a small serving bowl. The egg should slide into the bowl easily because the egg white is runny.

Gently pour two tablespoons of the Sauce around the egg white and place a leaf on top if using. Serve with a spoon.

Serving

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