Ingredients with Measurements:
- 4 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon dashi stock
- 1 tablespoon dried seaweed
- 1 teaspoon salt
- 2 cups hot water
Special equipment needed:
- Heat-resistant container with lid
- Large pot
Step-by-step instructions:
1. In a bowl, whisk together the eggs, soy sauce, mirin, sake, dashi stock, dried seaweed, and salt until well combined.
2. Pour the mixture into a heat-resistant container with a lid.
3. Add 2 cups of hot water to a large pot and bring it to a boil.
4. Once the water is boiling, turn off the heat and carefully place the container with the egg mixture into the pot.
5. Cover the pot with a lid and let it sit for 15-20 minutes.
6. After 15-20 minutes, remove the container from the pot and let it cool to room temperature.
7. Once cooled, remove the lid and gently remove the egg mixture from the container.
8. Slice the egg mixture into desired portions and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Hot water: boiling
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 90
- Fat per serving: 6g
- Protein per serving: 7g
- Carbohydrates per serving: 1g
- Fiber per serving: 0g
- Sugar per serving: 1g
Substitutions for ingredients:
- Dried seaweed can be substituted with fresh seaweed or omitted altogether.
- Dashi stock can be substituted with chicken or vegetable broth.
Variations:
- Add sliced green onions or sesame seeds for added flavor and texture.
- Use a different type of seaweed for a different flavor profile.
Tips and tricks:
- Be sure to use a heat-resistant container with a lid to prevent water from getting into the egg mixture.
- Use a pot that is large enough to fit the container with the egg mixture and enough water to cover it.
- Let the egg mixture cool to room temperature before slicing to prevent it from falling apart.
Storage instructions:
- Store any leftover egg mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the egg mixture in a microwave-safe dish and microwave for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
- Serve the sliced egg mixture on a bed of fresh lettuce or sliced cucumbers for added color and texture.
Garnishes:
- Garnish with sliced green onions or sesame seeds for added flavor and texture.
Pairings:
- Serve with a side of steamed rice or miso soup for a complete meal.
Suggested side dishes:
- Steamed rice
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the egg mixture is too watery, try reducing the amount of water used in the pot.
Food safety advice:
- Be sure to use a heat-resistant container with a lid to prevent water from getting into the egg mixture and causing contamination.
Food history:
- Onsen tamago is a traditional Japanese dish that is typically served in hot springs (onsen) in Japan.
Flavor profiles:
- The seaweed adds a salty and slightly earthy flavor to the dish, while the soy sauce, mirin, and sake add a sweet and savory flavor.
Serving suggestions:
- Serve as a light breakfast or snack.
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Region: Japanese