Onsen tamago has similar appearance to a poached egg, but onsen tamago, literally a hot spring egg, is originally cooked in the under boiling temperature water or steam of hot springs. Now the term onsen tamago is used for particular type of soft boiled eggs. Properly done onsen tamago is very soft, but not runny. Control the water temperature between 140°F~160°F is crucial to make it right. they are also very good served on top of steamed japanese rice. even better put one on top of gyudon simmer beef on rice.
Type of Dish egg dish
- 500 ml (17 fl oz) water for the sauce
- 60 ml (4 Tbsp) soy
- 30 ml (2 Tbsp) mirin
- 15 g (1 Tbsp) sugar
- 4 g (3/4 tsp) dashi powder
- 5 g (1 tsp) ginger (grated)
- 4 g (1 tsp) chives (chopped)
- 1 lt (4 cups) water to cook the eggs
- to make the sauce, heat 500ml of water in a saucepan. as it begins to simmer add dashi powder. skim the surface as a small froth forms at the surface.
- add mirin, cook for 2 minutes to evaporate the alcohol.
- add sugar and soy, cook for 1 minutes until sugar dissolves. remove from heat and reserve.
- leave the eggs out of the fridge for 30 minutes
- Place eggs in a ban marie of water heated to 50 to 55C.
- Cook eggs at this temperature for 20 to 25 minutes.
- to served break open each egg into small serving bowls. warm up the sauce. pour about 20 ml of sauce over each egg. garnish the eggs with finely chopped chives and grated ginger.
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 25 minutes.