[ Prep Time: 5 min | Cooking Time: 60 min | Serving: 6 ]
Onsen Tamago means hot spring eggs in Japanese. Traditionally it is prepared by slowly cooking the eggs in the hot spring water to create silky egg whites and custard-like yolk. With the use of an immersion circulator or sous-vide machine, it is very easy to prepare this at home with excellent consistency!
Ingredients
6 Eggs
Sauce Mix
6 Tbsp Water
1½ Tbsp Light Soy Sauce
1 Tbsp Mirin
1 Tsp White Sugar
¼ Tsp Dashi Granules
Method
1. Prepare the dashi soy sauce by mixing white sugar (1 tsp), light soy sauce (1½ tbsp), mirin (1 tbsp), water (6 tbsp), and granulated dashi (¼ tsp). Microwave the sauce at 900W for 90 sec.
2. Gently place eggs (6 pcs) in a pot of water equipped with a sous-vide machine or immersion circulator. Set the temperature to 62℃ and cook for 1 hr.
3. Crack the egg (1 pc) gently and serve with dashi soy sauce (1 tbsp).
Notes
Chicken powder could be used to substitute granulated dashi.
Keep the hot spring eggs in the refrigerator for up to 2 days.