Onsen Tamago Eggs

Ease:: Simple
Serves:: 1
Prep time:: 10 minutes
Cook time:: 30 minutes
Total time:: 40 minutes

Onsen tamago (or onsen eggs), are whole eggs slowly cooked in warm water for a soft egg white and a firm egg yolk. Make your own with our easy recipe.

Ingredients

1 egg

1 tsp dashi stock powder

1 tbsp light soy sauce

1 tbsp mirin

Method

Take the eggs out from the fridge: Remove your egg or eggs from the fridge well in advance and leave to return to room temperature. You’ll probably want to do this at least half an hour in advance.

Boil 1L of water in a pan: Fill a pan with 1L of water and bring to the boil. When the water begins to simmer add 1 cup of cold water and turn off the heat.

Add the eggs into the pan: Using a ladle or spoon gently add the eggs one by one into the pan. Cover with the lid and leave to stand for around 30 minutes.

Prepare the sauce: While you’re waiting for the eggs, let’s make the sauce. In a separate pan, add 100ml of water, then bring to the boil. Add 1 tsp dashi stock powder, 1 tbsp light soy sauce and 1 tbsp mirin, then simmer for a minute or two. Leave to one side to cool slightly, then serve with your egg.