Onsen Tamago (Japanese Hot Spring Egg)
Onsen tamago refers to eggs cooked gently in Japanese hot springs. They have delicate, custard-like egg whites and beautiful runny yolks. Paired with a dashi-based soy sauce, it's an incredibly light side that's also perfect for breakfast. Our recipe will show you how you can make onsen eggs at home with ease!
- Prep time
- --
- Cook time
- 19 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large eggs (cold)
- 6 cups water
- 1 cup water (room temperature (70-78°F))
- ½ cup water
- 2 tablespoons mirin
- 1 tablespoon soy sauce (light sodium)
- ½ teaspoon hondashi powder
- Green onion (thinly sliced (optional for garnish))
Instructions
- 1
In a saucepan, bring 6 cups of water to a boil. Remove the saucepan from the heat and add the remaining 1 cup of water.
- 2
Gently place the eggs into the hot water and cover the saucepan. Let the eggs sit for 18 to 19 minutes, then remove them from the hot water.
- 3
Let the eggs cool for about 5 to 10 minutes, or until comfortable to handle.
- 4
While waiting, combine the water, mirin, soy sauce, and hondashi powder into a saucepan. Over medium high heat, bring everything to a boil, then set aside until needed.
- 5
When the eggs are cool enough to handle, gently crack the egg into a serving bowl. Drizzle about 2 tablespoons of the seasoned dashi broth around the onsen egg and garnish with green onions.
- 6
Enjoy warm, room temperature, or cold, as a side or for breakfast! Leftover eggs can be stored in the fridge for up to 2 days.