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Onsen eggs, also known as “hot spring eggs,” are a delectable and traditional Japanese dish that has gained immense popularity both in Japan and around the world. These eggs are beloved for their delicate yet rich flavors and their velvety, custard-like texture. The secret to achieving the perfect onsen egg lies in precisely cooking it at a constant low temperature, replicating the temperature of the hot springs from where the dish gets its name. In this guide, we will explore the step-by-step process of making mouthwatering onsen eggs that encapsulate the authentic Japanese flavor. Whether you are a seasoned culinary enthusiast or a beginner in the kitchen, this guide will equip you with all the necessary knowledge and techniques to create delicious onsen eggs that will leave your taste buds thoroughly satisfied. So, let’s dive into the world of Japanese cuisine and unlock the secrets to crafting these delightful eggs that can elevate any meal to a new level of culinary excellence.
Prepare
15 MinutesProcessing
25 MinutesFor
2 – 3 people
Onsen eggs, also known as “hot spring eggs”, are a very unique dish in Japanese cuisine. This egg dish is very suitable for those of you who love the greasy taste of soft-boiled eggs. Let’s see how to make this onsen eggs.
Onsen eggs are a traditional Japanese dish. With the ability to be creative in cuisine, especially with egg ingredients, this dish is also known as the famous Japanese cold-cooked egg dish. Eggs are slow-boiled by placing them in a basket tied with a string and then being placed in a hot spring (onsen).
In this way, the eggs will be cooked with a particularly soft texture. The whites are soft and creamy with a milky taste and the yolks are moderately solid, but the color and taste are like raw yolks.
Ingredients for onsen eggs
- 4 Chicken Eggs
- 60ml dashi water
- Half a tablespoon of mirin
- 1.5 tablespoons soy sauce
- 3g dried tuna flakes katsuobushi
- 2 branches Green Onion
Good tip: How to choose fresh and clean chicken eggs, ensure hygiene
– You should choose eggs with a thin layer of white chalk on the outer shell, indicating that they are new eggs, fresh chicken eggs. If the shell is too smooth or has cracks, the eggs are old and of poor quality.
– You touch the egg shell to check, if it feels a bit rough and heavy, it is a fresh egg.
– Put eggs in 10% salt water, eggs that sink to the bottom are new, fresh eggs of the day, conversely, eggs that float on the water are old and unsavory eggs.
How to make onsen eggs
Step 1Boil water and cut onions
Prepare a pot with 1 liter of water and turn on the stove, bring to a boil. When the water boils, turn off the stove and put it on the table. Add 200ml of normal temperature tap water.
Green onions are picked and washed and then chopped
Step 2Boil the egg
Gently place 4 eggs one at a time into the newly prepared pot of water. Cover the pot with the lid and wait for 17 minutes
Step 3Make the sauce
Take a medium pot, add 60ml dashi water and half a tablespoon of mirin, respectively. Then add 1.5 tablespoons of filtered water.
Turn on the stove to bring to a boil and add 3 grams of katsuobushi dried tuna flakes. Then turn off the heat immediately and soak the katsuobushi for 30 seconds.
Take a sieve and strain the cooked sauce mixture into a bowl.
Step 4Finish the dish
After 17 minutes of soaking the eggs, take them out and let them cool for 5 minutes.
When the above time is up , crack the eggs into a small bowl and pour the prepared sauce on top.
Garnish with a little chopped scallions on top for fragrance.
Step 5Finished product
Osen eggs are finished with a super cute look, the eggs are round and round. The whites are soft and the yolks are slightly frozen. The color is the same as fresh eggs. The sauce is rich and the color is beautiful.
Enjoy
Onsen eggs are extremely flattering because of their taste like fresh eggs. Super greasy taste with the aroma of sauce and the softness of eggs. This dish is very attractive with daily rice or noodles.
So how to make delicious onsen eggs, Japanese standard flavor has been guided by Thptlaihoa.edu.vn. Please try this dish to feel its delicious taste.
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In conclusion, making delicious onsen eggs with the Japanese standard flavor requires attention to detail, precision in cooking temperature, and the use of quality ingredients. By following the steps outlined in this guide, anyone can achieve a perfectly cooked onsen egg with a tender white and custard-like yolk. The key factors in creating the authentic Japanese flavor include using fresh eggs, soaking them in a marinade of soy sauce and mirin, and allowing them to sit in a warm onsen water bath for the appropriate duration. The result is a savory and exquisite delicacy that is sure to impress both your taste buds and guests. So why not embark on a culinary journey and recreate the authentic taste of onsen eggs in the comfort of your own home?
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