The Origins of Onsen Tamago

Onsen Tamago literally translates as "hot spring egg." Coming from a classic Japanese cooking technique where eggs are softly cooked in the naturally heated waters of onsen, or hot springs. Its distinctive, custard-like texture comes from this slow, low-temperature cooking method—qualities that distinguish it from other egg dishes. This approach has been modified for stovetop cooking throughout time, allowing home chefs to replicate this delicacy in their own kitchens more readily.

A Versatile Addition to Japanese Dishes

The silky nature of Onsen Tamago makes it a flexible accompaniment for many Japanese meals. Its mild taste and smooth, delicate texture fit well with rice-based dishes like gyudon, where it gives the savory beef and rice great creaminess. It also works great on a steaming bowl of ramen, creamy, custard-like touch accentuates the broth and noodles. For those who appreciate simplicity, it can also be presented on its own, seasoned gently with soy sauce and green onions, for a basic but fulfilling meal.

Perfection at Home

Cooking Onsen Tamago at home is easier than you might imagine. The yolk stays luxuriously liquid while the whites become gently set by slow cooking the egg at low temperatures. Producing the distinctive texture that makes this dish so loved. This recipe is a simple approach to get real Japanese tastes into your home kitchen whether presented as a side dish or a topping for dishes like Gyudon or Natto.

More than just an egg: Onsen Tamago

More than just an egg, Hot Spring Eggs celebrate delicate textures and flavors that mirror the accuracy of Japanese cuisine. Those who value delicate culinary artistry should definitely try it since it may accentuate and enhance a great variety of foods. Onsen Tamago is a great and calming accompaniment to any meal. Whether you're savoring it on its own, with noodles or a bowl of rice.

Onsen Tamago

Cooking Japanese

With its rich texture and taste, Onsen Tamago is quite flexible and can transform a basic meal to something spectacular. It brings a little luxury to any meal. Serve on a plate of gyudon, or eaten on its own with some soy sauce.

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Prep Time 5

Cook Time 15

Total Time 20

Course Appetizer, Side Dish, Snack

Cuisine Japanese

Servings people

Ingredients

3 tablespoon Dashi
½ teaspoon Soy Sauce
1 tablespoon Mirin
3 ½ cups Water
2 Eggs
Green Onion

Instructions

Combine 3 tablespoon of dashi, 1 tablespoon of mirin, and ½ teaspoon of soy sauce.
Boil 3 cups of water and turn off heat.
Add ½ cup of room temperature water.
Gently place eggs in water.
Cook for 15 minutes with lid on.
Remove eggs.
Crack egg into a small bowl.
Serve with sauce and green onion.