1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/温泉卵の作り方 – 湯温と時間で決まる本格レシピrich600338<blockquote class="wp-embedded-content" data-secret="7OhJuLcd3Q"><a href="https://marcwiner.com/ja/onsen-tamago/">温泉卵の作り方 – 湯温と時間で決まる本格レシピ</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/onsen-tamago/embed/#?secret=7OhJuLcd3Q" width="600" height="338" title="“温泉卵の作り方 – 湯温と時間で決まる本格レシピ” — Marc Winer" data-secret="7OhJuLcd3Q" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/07/Onsen-tamago-en-tete-750x563.jpg600450日本の伝統的な製法でじっくり火を入れた、絹のようになめらかで満足感のある卵――日本のストリートフードを代表する一品！https://marcwiner.com/ja/onsen-tamago/ja温泉卵の作り方 - 湯温と時間のコツ和風前菜主菜1020302人分4 卵 (室温に戻す)1 リットルの水200 ml 水 (冷水)100 ml だし (粉末だしでも可)1 大さじ みりん2 大さじ 薄口しょうゆ1 小さじ しいたけ (乾燥／粉末（すりおろし可）)3 大さじ かつお節1 昆布のかけら青ねぎ (小口切り)9https://marcwiner.com/wp-content/uploads/2024/07/Onsen-tamago-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400