Ingredients with Measurements:
- 4 large eggs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup water
- 1 tsp sugar
- 1 green onion, thinly sliced
- 1 tsp sesame seeds
Special equipment needed:
- Sous vide machine
- Heatproof containers or mason jars
Step-by-step instructions:
1. Preheat the sous vide machine to 145°F (63°C).
2. In a bowl, whisk together the soy sauce, mirin, sake, water, and sugar until the sugar is dissolved.
3. Crack the eggs into separate heatproof containers or mason jars.
4. Pour the soy sauce mixture over the eggs, dividing it evenly among the containers.
5. Seal the containers with lids or plastic wrap.
6. Place the containers in the sous vide machine and cook for 45 minutes.
7. Remove the containers from the sous vide machine and carefully remove the eggs with a slotted spoon.
8. Garnish with sliced green onion and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
5. Temperature:
145°F (63°C)
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 5g
Protein: 8g
Carbohydrates: 5g
Fiber: 0g
Sugar: 4g
Sodium: 1200mg
Substitutions for ingredients:
- You can substitute the mirin with sweet white wine or rice vinegar.
- You can substitute the sake with dry white wine or chicken broth.
- You can use low-sodium soy sauce if you prefer.
Variations:
- You can add a dash of hot sauce or chili flakes to the soy sauce mixture for a spicy kick.
- You can top the eggs with sliced avocado or cucumber for a refreshing twist.
- You can serve the eggs over rice or noodles for a more filling meal.
Tips and tricks:
- Make sure to use heatproof containers or mason jars that can withstand the sous vide temperature.
- You can use a kitchen thermometer to check the temperature of the soy sauce mixture before pouring it over the eggs.
- You can double or triple the recipe to make more servings.
Storage instructions:
Store the leftover eggs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the eggs, place them in a bowl of hot water for a few minutes until warmed through.
Presentation ideas:
Serve the eggs in individual bowls or plates, garnished with green onion and sesame seeds.
Garnishes:
Sliced green onion and sesame seeds.
Pairings:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Suggested side dishes:
- Edamame
- Seaweed salad
- Pickled vegetables
Troubleshooting advice:
- If the eggs are not cooked to your liking, you can adjust the cooking time in the sous vide machine.
- If the soy sauce mixture is too salty, you can dilute it with more water or mirin.
Food safety advice:
- Make sure to use pasteurized eggs to reduce the risk of salmonella.
- Always wash your hands and surfaces before handling food.
Food history:
Onsen tamago is a Japanese dish that translates to "hot spring eggs". The eggs are traditionally cooked in hot springs, but can also be cooked using a sous vide machine.
Flavor profiles:
The soy sauce mixture gives the eggs a savory and slightly sweet flavor, while the green onion and sesame seeds add a nutty and aromatic note.
Serving suggestions:
Serve the eggs as a light and flavorful breakfast or snack.
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Region: Japanese