How to make delicious onsen eggs, Japanese standard flavor

Prepare
15 Minutes Processing
25 Minutes For
2 – 3 people

Onsen eggs, also known as “hot spring eggs”, are a very unique dish in Japanese cuisine. This egg dish is very suitable for those of you who love the greasy taste of soft-boiled eggs. Let’s see how to make this onsen eggs.

Onsen eggs are a traditional Japanese dish. With the ability to be creative in cuisine, especially with egg ingredients, this dish is also known as the famous Japanese cold-cooked egg dish. Eggs are slow-boiled by placing them in a basket tied with a string and then being placed in a hot spring (onsen).

In this way, the eggs will be cooked with a particularly soft texture. The whites are soft and creamy with a milky taste and the yolks are moderately solid, but the color and taste are like raw yolks.

Ingredients for onsen eggs

• 4 Chicken Eggs
• 60ml dashi water
• Half a tablespoon of mirin
• 1.5 tablespoons soy sauce
• 3g dried tuna flakes katsuobushi
• 2 branches Green Onion

Ingredients for making onsen eggs

Good tip: How to choose fresh and clean chicken eggs, ensure hygiene
– You should choose eggs with a thin layer of white chalk on the outer shell, indicating that they are new eggs, fresh chicken eggs. If the shell is too smooth or has cracks, the eggs are old and of poor quality.
– You touch the egg shell to check, if it feels a bit rough and heavy, it is a fresh egg.
– Put eggs in 10% salt water, eggs that sink to the bottom are new, fresh eggs of the day, conversely, eggs that float on the water are old and unsavory eggs.

How to make onsen eggs

Step 1Boil water and cut onions

Prepare a pot with 1 liter of water and turn on the stove, bring to a boil. When the water boils, turn off the stove and put it on the table. Add 200ml of normal temperature tap water.

Prepare egg broth

Green onions are picked and washed and then chopped

Preliminary processing of scallions for decoration

Step 2Boil the egg

Gently place 4 eggs one at a time into the newly prepared pot of water. Cover the pot with the lid and wait for 17 minutes

Soak eggs for 17 minutes

Step 3Make the sauce

Take a medium pot, add 60ml dashi water and half a tablespoon of mirin, respectively. Then add 1.5 tablespoons of filtered water.

Turn on the stove to bring to a boil and add 3 grams of katsuobushi dried tuna flakes. Then turn off the heat immediately and soak the katsuobushi for 30 seconds.

Take a sieve and strain the cooked sauce mixture into a bowl.

Make the divine sauce

Step 4Finish the dish

After 17 minutes of soaking the eggs, take them out and let them cool for 5 minutes.

When the above time is up , crack the eggs into a small bowl and pour the prepared sauce on top.

Garnish with a little chopped scallions on top for fragrance.

Drizzle sauce and garnish with green onions

Step 5Finished product

Osen eggs are finished with a super cute look, the eggs are round and round. The whites are soft and the yolks are slightly frozen. The color is the same as fresh eggs. The sauce is rich and the color is beautiful.

Simple but delicious food

Enjoy

Onsen eggs are extremely flattering because of their taste like fresh eggs. Super greasy taste with the aroma of sauce and the softness of eggs. This dish is very attractive with daily rice or noodles.

Unforgettable onsen egg taste

So how to make delicious onsen eggs, Japanese standard flavor has been guided by lassho.edu.vn. Please try this dish to feel its delicious taste.

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