Ingredients with Measurements:
- 4 large eggs
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon wasabi paste
- 1/2 cup dashi broth
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 teaspoon salt
Special equipment needed:
- Small bowls or ramekins
- Plastic wrap
- Steamer basket or pot with lid
Step-by-step instructions:
1. In a bowl, whisk together the eggs, soy sauce, sugar, and wasabi paste until well combined.
2. In a separate pot, combine the dashi broth, mirin, sake, and salt. Heat over medium heat until the mixture comes to a simmer.
3. Place the small bowls or ramekins into the steamer basket or pot.
4. Pour the egg mixture into each bowl, filling them about 3/4 of the way full.
5. Cover each bowl with plastic wrap and place them into the steamer basket or pot.
6. Steam the eggs for 10-12 minutes, or until they are set but still slightly jiggly in the center.
7. Remove the bowls from the steamer and carefully remove the plastic wrap.
8. Pour the hot broth over the eggs and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
5. Temperature:
Medium heat for the broth, steaming temperature for the eggs.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Each serving contains approximately:
- Calories: 110
- Fat: 5g
- Carbohydrates: 6g
- Protein: 8g
Substitutions for ingredients:
- Dashi broth can be substituted with chicken or vegetable broth.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry white wine or rice wine.
Variations:
- Add sliced green onions or sesame seeds on top for added flavor and texture.
- Use different types of broth or seasonings to create different flavor profiles.
- Add cooked shrimp or crab meat on top for a seafood twist.
Tips and tricks:
- Be careful not to overcook the eggs, as they will become tough and rubbery.
- Use fresh eggs for the best results.
- Make sure the plastic wrap is tightly sealed around the bowls to prevent any steam from escaping.
Storage instructions:
This dish is best served fresh and should not be stored for later consumption.
Reheating instructions:
This dish is not recommended for reheating.
Presentation ideas:
Serve the eggs in the small bowls or ramekins with the broth poured over the top.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Pair with a light salad or steamed vegetables for a complete meal.
Suggested side dishes:
Steamed rice or miso soup would pair well with this dish.
Troubleshooting advice:
If the eggs are not set after the recommended cooking time, continue steaming for an additional 1-2 minutes.
Food safety advice:
Make sure to use fresh eggs and cook them thoroughly to prevent any risk of foodborne illness.
Food history:
Onsen Tamago is a traditional Japanese dish that is typically served in hot springs or onsen. The dish is made by gently cooking eggs in hot water until they are set but still slightly runny.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the soy sauce and wasabi, balanced by the sweetness of the mirin and sake.
Serving suggestions:
Serve this dish as a light and flavorful breakfast or as a unique appetizer.
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Region: Japanese