Hot spring egg (onsen tamago)
Traditionally cooked in hot springs in Japan, these soft boiled eggs have custard-like whites and runny yolks.
Servings 6 people
Ingredients
- 6 large eggs at room temperature
Sauce
- 6 tablespoons dashi
- 6 teaspoons soy sauce
- 6 teaspoons mirin
Garnish
- toasted sesame seeds
- sliced scallions
Instructions
- Boil a liter of water in a pot. Turn off the heat. Pour in 200 milliliters of room temperature water.
- Slide in the eggs and cover the pot. Leave for 12 minutes.
- Scoop out the eggs and dump into a bowl of iced water.
- While the eggs cool, simmer the dashi, soy sauce and mirin for about two minutes.
- To serve, crack an egg into a bowl, drizzle in some sauce, top with scallions and toasted sesame seeds and serve.
