How To Make Hot Spring Egg (Japanese Onsen Tamago)

By No Recipes · 30 min

Ingredients

Instructions

1. Pour 5 US cups of boiling water and 1 1/2 cups of room-temperature water into a rice cooker.
2. Add the 5 eggs to the hot water, close the lid, switch on the warming function and set a timer for 20 minutes.
3. Meanwhile, bring the 1/2 cup dashi stock, 1 teaspoon soy sauce, 1/2 teaspoon salt and 1/2 teaspoon evaporated cane sugar to a boil in a small saucepan. Once the salt and sugar have dissolved, turn off the heat and let the sauce cool.
4. When the timer goes off, move the eggs to a cold water bath to stop the cooking.
5. Crack the chilled eggs onto a flat surface and gently slide the onsen tamago into a small bowl.
6. Spoon a small amount of the dashi sauce over the eggs and top with scallions.

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