Ingredients with Measurements:
- 4 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 4 shiso leaves, thinly sliced
- 1 scallion, thinly sliced
- Salt, to taste
- Black pepper, to taste
- Water, for boiling
Special equipment needed:
- Heat-resistant plastic wrap
- Large bowl
Step-by-step instructions:
1. In a large bowl, whisk together the eggs, soy sauce, mirin, sake, sugar, salt, and black pepper until well combined.
2. Add the thinly sliced shiso leaves and scallion to the egg mixture and stir gently.
3. Cover the bowl with heat-resistant plastic wrap and place it in a pot of boiling water.
4. Reduce the heat to low and let the eggs cook for 15-20 minutes, or until set.
5. Remove the bowl from the pot and carefully remove the plastic wrap.
6. Gently slide the onsen tamago onto a plate and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 90
Fat: 6g
Protein: 7g
Carbohydrates: 2g
Fiber: 0g
Sugar: 2g
Sodium: 330mg
Substitutions for ingredients:
- Shiso leaves can be substituted with basil leaves or cilantro leaves.
- Mirin can be substituted with honey or sugar.
- Sake can be substituted with white wine or rice vinegar.
Variations:
- Add chopped mushrooms or cooked shrimp to the egg mixture for added flavor and texture.
- Top the onsen tamago with grated daikon radish or sliced avocado for a refreshing twist.
Tips and tricks:
- Use a large bowl to prevent the egg mixture from overflowing while cooking.
- Be careful when removing the plastic wrap to avoid burning yourself with the steam.
- Adjust the cooking time depending on how runny or firm you prefer your onsen tamago.
Storage instructions:
Refrigerate any leftover onsen tamago in an airtight container for up to 2 days.
Reheating instructions:
To reheat, place the onsen tamago in a bowl of hot water for a few minutes until warmed through.
Presentation ideas:
Serve the onsen tamago in individual bowls or on small plates.
Garnishes:
Garnish with a sprinkle of sesame seeds or chopped scallions.
Pairings:
Pair with steamed rice and miso soup for a complete meal.
Suggested side dishes:
Serve with pickled vegetables or a simple salad.
Troubleshooting advice:
- If the onsen tamago is too runny, cook for a few more minutes until set.
- If the onsen tamago is too firm, reduce the cooking time by a few minutes.
Food safety advice:
- Use fresh eggs and make sure they are fully cooked before consuming.
- Wash your hands and all utensils thoroughly before and after handling raw eggs.
Food history:
Onsen tamago is a traditional Japanese dish that is typically served in hot springs resorts. The dish is named after the hot springs, or onsens, where the eggs are cooked in the natural hot water.
Flavor profiles:
The shiso onsen tamago has a savory and slightly sweet flavor with a hint of herbal notes from the shiso leaves.
Serving suggestions:
Serve the shiso onsen tamago as a light breakfast or snack.
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Region: Japanese