Onsen Tamago (Japanese Hot Spring Egg)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Heat a saucepan of water to 70°C and take it off the heat.

2. 2

   Carefully lower in 4 eggs in their shells and leave them in the hot water for 15 minutes.

   15:00
3. 3

   For the sauce, briefly bring 100 ml dashi, 1 tbsp soy sauce and 1 tbsp mirin to the boil, then leave to cool.

4. 4

   Carefully crack the eggs into small bowls – the white will be silky and the yolk creamy.

5. 5

   Pour the lukewarm dashi sauce over the top and sprinkle with 1 sliced spring onion.