Japanese
Onsen Tamago
“A silky, custard-like egg delicacy served in a light dashi broth, capturing the essence of Japanese simplicity.”
Easy30 min
Where it comes from
Onsen Tamago, named after the traditional hot springs (onsen) used for cooking, is a staple of Japanese breakfast, especially in regions like Hakone and Beppu.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Heat water to 70°C in a pan.
- 2
Gently place eggs in the water and maintain the temperature for 20 minutes.
- 3
Remove eggs and let them cool slightly.
- 4
Prepare a light broth using dashi, soy sauce, and mirin.
- 5
Crack the eggs into a bowl and pour the warm broth over them.
- 6
Garnish with sliced green onions before serving.
