Japanese Onsen Egg Recipe⤵️

Japanese Onsen Egg Recipe⤵️ Onsen tamago (or hot spring egg) was inspired by an onsen egg I had at an udon spot in Japan. Onsen eggs are cooked by soaking in hot spring water. I remember the smooth creamy luscious texture and have been craving it so badly with noodles. I've tried multiple recipes and have found that had the most consistent result. All you need is 5 ingredients and a handy dandy thermometer! Ingredients: 5 eggs 1/4 ts dashi powder 1/4 cup hot water 1 tbs mirin 1 tbs soy sauce 1 ts sugar Directions: 1. Bring 4 cups of water to 167 °F 2. Gently lower eggs into the water and increase heat to get the temperature back to 167°F 3. Increase or decrease heat as needed to get the temperature hovering around 167 °F for the next 13 minutes (highly recommend trying 14-15 minutes for a more jammy consistency) 4. Remove eggs and plunge into an ice water bath 5. For the sauce, combine your dashi and hot water. Mix until dashi has dissolved 6. Add mirin, soy sauce, and sugar and mix until combined! 7. To serve: crack your egg, add your sauce, garnish with green onions and sesame seeds Pro tip: Enjoy with your cold udon, it makes the noodles 1000x smoother! You can scroll down on my reels for a cold udon recipe for inspiration! Or you can eat it with rice. The possibilites are endless

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% Daily Values based on a 2,000 calorie diet