Japanese🥚 Egg & tofu

Onsen Tamago (Japanese Hot Spring Eggs)

Name: Onsen Tamago (Japanese Hot Spring Eggs)
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 large eggs; 1 liter water (for boiling); 200 ml cold water; ¼ cups dashi; ½ tbsp mirin; 1½ tbsp soy sauce; 2 tbsp dried bonito flakes (katsuobushi); ~2 tbsp green onion

⏱ 25 min🍽 Serves 4

Onsen Tamago, meaning "hot spring eggs" in Japanese, are gently poached in the shell in warm water to create silky egg whites and custard-like yolks, just like the eggs served at Japanese hot spring inns. Topped with a savory bonito-dashi soy sauce and scallions, it's a simple yet luxurious Japanese dish.

Low-carb

Adapted from a video by Just One Cookbook

How to Make Silky Onsen Tamago Eggs

Watch on YouTube

Ingredients

large eggsstraight from the refrigerator4
water (for boiling)1 liter
cold water200 ml
dashi¼ cups
mirin½ tbsp
soy sauce1½ tbsp
dried bonito flakes (katsuobushi)2 tbsp
green onionthinly sliced, for garnish~2 tbspest.

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Pour 1 liter of water into a small saucepan, cover, and bring to a boil over medium heat.
2
Once boiling, remove the pot from the heat and add 200 ml of cold water to cool it down slightly.
3
Immediately and gently submerge the 4 cold eggs into the water one at a time, cover quickly, and set a timer for 17–20 minutes.
4
While the eggs poach, make the sauce: combine dashi, mirin, soy sauce, and bonito flakes in a small saucepan and bring to a boil.
5
Once boiling, turn off the heat and strain the sauce through a fine mesh sieve; set aside.
6
After 17–20 minutes, gently remove the eggs from the water and let them rest for about 5 minutes.
7
Thinly slice the green onion and set aside.
8
Crack the egg into a small bowl, pour over the sauce, and garnish with sliced green onion. Enjoy warm or at room temperature — great over steamed rice, udon noodle soup, or Japanese curry rice.

Onsen Tamago (Japanese Hot Spring Eggs)

Ingredients

Steps

More like this