Onsen Tamago is a traditional Japanese soft-boiled egg. The egg white is milky and the egg yolk is creamy. It makes a perfect topping for rice :)
The traditional way of cooking Onsen Tamago is to place eggs into rope nets and leave them in a hot spring. However in this tutorial, I will show you how to make them in a pot at home :)
Difficulty: Very Easy
Number of servings: 4 eggs
1. Bring a pot of water to a boil.
2. Stop the heat and place the eggs.
3. If the eggs are cold just out from the fridge, leave for 15 minutes. If the eggs are at the room temperature, leave for 10 minutes.
You can garnish with chopped green onions or Mitsuba (Japanese parsley) if you like. Then eat with Tsuyu or soy sauce :)
soy sauce I recommend is "Matsuno Shoyu 松野醤油"
Tsuyu I recommend is "Yamaki Kappo Shiro Dashi (White Dashi) ヤマキ 割烹白だし"
Or, you can place it on rice dishes, such as Gyudon, Natto donburi, Curry and Rice, etc…
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Wednesday, January 13, 2016
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