Onsen Tamago (Hot Spring Egg)
A uniquely Japanese egg with just-set whites and a soft, custardy yolk - originally cooked in volcanic spring water.
Ingredients
| 2 | Very fresh eggs, at room temperature | |
| 1/4 cup | 60 ml | Dashi (for tsuyu sauce) |
| 1 tbsp | 15 ml | Soy sauce (for tsuyu sauce) |
| 1 tsp | 5 ml | Mirin (for tsuyu sauce) |
| — | Green onion, to garnish | |
| — | Bonito flakes, to garnish |
Instructions
- Heat 4 cups (950 ml) of water to exactly 167°F (75°C) in a pot with a thermometer.
- Gently lower the eggs into the water using a ladle.
- Maintain the temperature as close to 167°F (75°C) as possible for 13-14 minutes.
- Remove the eggs gently and let rest for 1 minute.
- Crack each egg into a small bowl - the white should be barely set, the yolk soft and flowing.
- Pour the tsuyu sauce around the egg and garnish with green onion and bonito flakes.