Onsen Tamago Recipe
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Category
Appetizers and Hors d'Oeuvres
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Cusine
American
What do you need?
How to make?
Ingredients
For the Eggs:
4 large eggs
For the Broth :
2 tablespoons mirin
2 teaspoons sugar
1/2 cup soy sauce
3/4 cup homemade or instant dashi
Thinly sliced scallions, for garnish
Directions
Following manufacturer's instructions, preheat water bath to 167 degrees F . When water is ready, add shell-on eggs and cook for 13 minutes. Transfer to an ice bath to chill. Eggs can be refrigerated, shell on, for up to 2 days.
Fill a large pot with water and bring to 167 degrees F . Add shell-on eggs and cook for 13 minutes, adjusting heat as necessary to maintain temperature. Alternatively, transfer hot water to a cooler, add eggs, and cook for 13 minutes, using extra boiling or cold water to adjust heat to maintain 167°F. A small fluctuation of a degree or two up or down is okay; just do your best to maintain the temperature the entire time. Transfer eggs to an ice bath to chill. Eggs can be refrigerated, shell on, for up to 2 days.
While eggs cook, bring mirin to a simmer over medium heat in a small saucepan. Add sugar and stir to dissolve. Add soy sauce, stir well, and bring to a simmer. Remove this kaeshi mixture from heat and transfer to refrigerator to cool. When ready to serve, combine 1/4 cup kaeshi mixture with 3/4 cup dashi. Any additional kaeshi and dashi can be reserved for another use. Working with one at a time, carefully crack eggs and peel off enough of the shell to slide the egg out into a small mixing bowl. Using a spoon and/or a clean paper towel, carefully separate soft-cooked egg from any loose whites. Slide each egg into a small serving bowl, pour broth around it, and garnish with scallions. Serve.