Today's Oishiy recipe is ''Onsen Tamago Hot Spring Boiled Egg''. This is a low temperature cooked egg which is originally slow cooked in the water of onsen hot springs in Japan. This is usually serve in breakfast in Onsen Hotel.
---INGREDIENTS---
Egg 3
Spring Onion
Dashi Japanese Stock Concentrated 5ml
Mentsuyu 5ml
Water 1liter
Cold water 200ml
---PROCEDURE---
1.In a pot boil water (about 70℃).
2.After water boiled turn off the stove.
3.Put the egg and leave it for 45 minutes. When winter or cold temperature leave it about an hour to get the perfect onsen egg texture.
4.Remove the egg in the pot and leave for 5minutes.
5.In a bowl, mix the mentsuyu and dashi Japanese stock concentrated.
6.Break carefully the egg and add the sauce mixed earlier, sprinkle with spring onion.
7.Enjoy!
Here’s how to make '' Mentsuyu Recipe''