Onsen Tamago - Perfect Japanese Eggs

Silky and satisfying eggs slowly cooked according to the traditional Japanese method... A signature dish of Japanese street food!

5/5 (22)

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Input, Main course

Cuisine: Japanese

Servings: people

Calories: 141kcal

In a covered saucepan, bring the water to a boil
1 liter of water
Once the water is boiling, remove the pan from the heat and add cold water.
200 ml water
Add the eggs to the water, replace the lid and let them rest in the hot bath for 17 minutes off the heat.
4 eggs
Meanwhile, in another saucepan, mix the dashi, mirin, light soy sauce, and shiitake. Bring to a boil over medium heat.
100 ml of dashi, 1 tablespoon of mirin, 2 tablespoon light soy sauce, 1 teaspoon of shiitake mushroom
As soon as it boils, wait 1 minute then remove the pan from the heat
Add the katsuobushi and kombu. Let it infuse for two minutes, then strain the sauce through a cheesecloth.
3 tablespoons of katsuobushi, 1 piece of kombu
Gently peel the eggs, taking care not to damage them.
Place two eggs in each bowl, then pour the sauce until they are half submerged.
Add a final touch with a garnish of green onions for a fresh and crunchy note.
Green onions

Try to be precise in the measurements of water and temperature to get exactly the right egg texture

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