Onsen Tamago
Directions
- 1Bring 1 litre of water to boil.
- 2Bring 1 litre of water to boil.
- 3Bring 1 litre of water to boil.
- 4Turn off the heat and add 200 ml of tap water.
- 5Turn off the heat and add 200 ml of tap water.
- 6Turn off the heat and add 200 ml of tap water.
- 7Gently lower the eggs into the pot. The eggs should come straight from the refrigerator.
- 8Gently lower the eggs into the pot. The eggs should come straight from the refrigerator.
- 9Gently lower the eggs into the pot. The eggs should come straight from the refrigerator.
- 10Cover and set timer for 17 minutes.
- 11Cover and set timer for 17 minutes.
- 12Cover and set timer for 17 minutes.
- 13Remove eggs from the pot, set aside for 5 minutes.
- 14Remove eggs from the pot, set aside for 5 minutes.
- 15Remove eggs from the pot, set aside for 5 minutes.
- 16Now let's make the sauce. Add 4 tbsp of dashi into a pot.
- 17Now let's make the sauce. Add 4 tbsp of dashi into a pot.
- 18Now let's make the sauce. Add 4 tbsp of dashi into a pot.
- 19Add 1/2 tbsp soy sauce.
- 20Add 1/2 tbsp soy sauce.
- 21Add 1/2 tbsp soy sauce.
- 22Add 1/2 tbsp mirin.
- 23Add 1/2 tbsp mirin.
- 24Add 1/2 tbsp mirin.
- 25Gently bring it to boil.
- 26Gently bring it to boil.
- 27Gently bring it to boil.
- 28Off the heat and set aside.
- 29Off the heat and set aside.
- 30Off the heat and set aside.
- 31Gently crack the egg into the bowl.
- 32Gently crack the egg into the bowl.
- 33Gently crack the egg into the bowl.
- 34Pour the sauce over the egg.
- 35Pour the sauce over the egg.
- 36Pour the sauce over the egg.
- 37Garnish with spring onion.
- 38Garnish with spring onion.
- 39Garnish with spring onion.
Ingredients
- 4 eggs
- 4 eggs
- 4 eggs
- 1 spring onion
- 1 spring onion
- 1 spring onion
- 4 tbsp dashi
- 4 tbsp dashi
- 4 tbsp dashi
- 0.5 tbsp soy sauce
- 0.5 tbsp soy sauce
- 0.5 tbsp soy sauce
- 0.5 tbsp mirin
- 0.5 tbsp mirin
- 0.5 tbsp mirin
Equipment
potspoonbowl