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Hot spring egg (onsen tamago)

Hot spring egg (onsen tamago)

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Traditionally cooked in hot springs, these soft boiled eggs have custard-like whites and runny yolks.
Course Side Dish
Cuisine Japanese
Prep Time 1 minute
Cook Time 12 minutes
Cooling 10 minutes
Total Time 23 minutes
Servings 6 people
Author Connie Veneracion

Ingredients

  • 6 large eggs at room temperature

Sauce

  • 6 tablespoons dashi
  • 6 teaspoons soy sauce
  • 6 teaspoons mirin

Garnish

  • toasted sesame seeds
  • sliced scallions

Instructions

  • Boil a liter of water in a pot. Turn off the heat. Pour in 200 milliliters of room temperature water.
  • Slide in the eggs and cover the pot. Leave for 12 minutes.
  • Scoop out the eggs and dump into a bowl of iced water.
  • While the eggs cool, simmer the dashi, soy sauce and mirin for about two minutes.
  • To serve, crack an egg into a bowl, drizzle in some sauce, top with scallions and sesame seeds and serve.