Onsen Tamago (Hot Spring Eggs)
INGREDIENTS
- 2 large eggs (at room temperature)
- 1 green onion (thinly sliced)
Sauce
INSTRUCTIONS
- Heat up a small saucepan of water (sufficient to submerge eggs) to approximately 168˚F to 170˚F (75˚C to 77˚C). At that temperature, you should see tiny bubbles in the water. Turn off the stove but leave the saucepan on the heated element.
- Gently lower eggs with a ladle into the warm water. Do not cover saucepan. Set timer to 11 minutes.
- After 6 minutes, water temperature would have dropped to about 166˚F (74˚C). Cover the saucepan with lid and continue to leave it on the heated element.
- After 11 minutes, remove eggs with ladle into a bowl of cold water to stop the cooking.
- Crack each egg into individual bowls. Drizzle with prepared sauce and garnish with sliced green onion over steamed rice.
Sauce
- While eggs are poaching, prepare the sauce.
- Combine water, dashi, mirin, and soy sauce in a small saucepan. Bring to a gentle simmer. Stir to mix. Turn off stove. Transfer to a serving dish.
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