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–+ servings

Onsen Tamago (Japanese Hot Spring Eggs)

Cook Time15 minutes
Cooling Time10 minutes
Total Time25 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

Instructions 

  • Measure out 300 ml cold water and place it in the refrigerator. It should be fully chilled before you start (about 10°C/50°F). Once chilled, add 1500 ml water to a pot and bring to a rolling boil. (Tip: Heating with a lid will speed up the process.)
    heating water in a pot to make onsen tamago
  • Once the water is thoroughly boiling, turn off heat and add the cold water from the fridge.
    adding cold water to a pot to make onsen tamagi
  • Immediately add 4 eggs straight from the fridge. At this point the water should be about 80 °C (176 °F).
    4 refrigerated eggs in hot water to make onsen tamago
  • Place a lid on top and set a timer for 15 minutes.
    eggs in a pot with lid to make onsen tamago
  • Remove the eggs and rest in a bowl at room temperature for exactly 3 minutes (5 minutes in winter). Use a timer to ensure accuracy. While you wait, prepare a bowl of ice cold water.
    eggs resting at room temperature
  • Once rested at room temperature, pour ice-cold water into the bowl to halt the cooking process and stop them from cooking any further. Rest for 5-10 minutes, this will help them come out cleanly before serving.
    eggs in a bowl of ice water to chill onsen tamago
  • Combine 2 tbsp dashi stock, ½ tbsp Japanese light soy sauce (usukuchi shoyu), 1 tbsp mirin and 1 tbsp water in a small microwavable bowl. Microwave uncovered for 1 minute at 600W. The sauce can be served warm or cooled depending on preference
    onsen tamago sauce in a glass bowl
  • Crack the egg into a serving bowl and add about 1 tbsp of sauce for each serving. Enjoy!
    onsen tamago with sauce in a glass bowl topped with a leaf

Notes

For best results, use refrigerated eggs.
Leftover onsen tamago should be stored in the fridge in their shells and consumed within 24 hours. 
Not suitable for freezing.