Onsen Tamago

🛒 Ingredients

• Large Egg 50 g · 75 kcal
• Soy Sauce 5 g · 5 kcal
• Mirin (Sweet Rice Wine) 5 g · 11 kcal

👨‍🍳 Instructions

1. Bring a large pot of water to 70°C (158°F); use a thermometer to ensure accuracy. If you don't have a thermometer, bring water to a boil, then add 200ml (about 1 cup) of cold water for every 1 liter (about 4 cups) of boiling water to achieve approximate temperature.
2. Carefully place the large egg into the hot water. Maintain the water temperature between 65-70°C (149-158°F) for 20-25 minutes, adjusting heat as needed.
3. While the egg is cooking, prepare the sauce by mixing soy sauce and mirin in a small bowl. For a milder flavor, you can dilute with a tiny bit of water.
4. Once cooked, carefully remove the egg from the hot water. Crack it open into a small serving bowl, ensuring the delicate white and runny yolk are intact.
5. Pour the prepared soy sauce and mirin mixture over the Onsen Tamago. Serve immediately as a side dish or topping for rice or noodles, optionally garnished with chopped green onions.