Onsen Tamago (Japanese Hot Spring Egg)

Name: Onsen Tamago (Japanese Hot Spring Egg)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4¼ cups water (1 L); 4 large eggs (50 g each w/o shell) (refrigerated); ¾ cup tap water (200 ml; colder than room temperature); For the Sauce:; ¼ cup dashi (Japanese soup stock) (4 Tbsp; use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); ½ Tbsp mirin; 1½ Tbsp soy sauce; 2 Tbsp katsuobushi (dried bonito flakes) (skip for vegetarian); For the Garnish:; green onion/scallion

Prep Time

10m

Cook Time

20m

Total Time

30m

This onsen tamago recipe creates perfectly soft, custard-like eggs that are traditionally made in Japanese hot springs. With a simple sauce of dashi, mirin, and soy sauce, this dish is topped with green onions for a fresh finish. Enjoy this delicate and comforting Japanese egg dish as a delicious and unique snack or appetizer.

Egg

Onsen Tamago (Japanese Hot Spring Egg) Image

justonecookbook.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

4¼ cups water (1 L)

4 large eggs (50 g each w/o shell) (refrigerated)

¾ cup tap water (200 ml; colder than room temperature)

For The Sauce

¼ cup dashi (Japanese soup stock) (4 Tbsp; use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

½ Tbsp mirin

1½ Tbsp soy sauce

2 Tbsp katsuobushi (dried bonito flakes) (skip for vegetarian)

For The Garnish

green onion/scallion

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

67kcal

3%
Fat

3g

0%
Saturated Fat

1g

0%
Carbohydrates

5g

0%
Fiber

0g

0%
Sugar

0g

0%
Protein

4g

0%
Cholesterol

102mg

5%
Sodium

338mg

16%

Percent Daily Values are based on a 2,000 calorie diet.