Onsen Egg 82kcal / per person

recipes

category Egg/TofuSee the Related Food Category Page
recipe number 08121
cooking time 30 minutes
comment Onsen egg is prepared by using the difference of setting time between yolk and white. It is a soft-boiled egg with cooked yolk and runny white. It is called onsen egg because in Japan, where there are many onsens or hot springs, the temperature of the onsen water is ideal to make this egg dish.
image The texture of runny white and rich yolk is so silky that you will even finish the dashi soup.
Eggs 2
A Dashi stock 1 tsp
A Soy sauce 2/3 tsp
A Mirin 2/3 tsp

Fill a Styrofoam bowl with enough boiling water to cover the eggs. Take the eggs out of the refrigerator and immediately place them into the bowl. Cover the bowl with a sheet of tin foil and let it sit for about 15 minutes.

For the sauce, mix the (A) seasonings. Crack the (1) egg into a serving bowl and pour the sauce over the egg.

technique Usually onsen egg is cooked in water at 65 to 68 oC for about 30 minutes. In this easy recipe, we will use a thermal Styrofoam bowl.
  1. Fill a Styrofoam bowl with enough boiling water to cover the eggs. Take the eggs out of the refrigerator and immediately place them into the bowl. Cover the bowl with a sheet of tin foil and let it sit for about 15 minutes.
  2. For the sauce, mix the (A) seasonings. Crack the (1) egg into a serving bowl and pour the sauce over the egg.