How To Make An Onsen Egg

February 20, 2017

What is Onsen Tomago? Good question! It is simply the half sliced hard boiled egg with the soft centre you see in ramen and other Japanese food dishes. They're quite simple to make.

This quick tip is brought to you courtesy of Head Chef Stephen Richardson of Katsu Bar in Bournemouth.

 

 

 

 

INGREDIENTS

Regular medium-sized egg

METHOD

  • Fill large pot with water and bring to 75°C (use a thermometer)  Carefully add shell-on eggs and cook for 13 minutes. 
  • After 13 mins, eggs can be cracked and used straight away or placed in iced water to stop the cooking process where they’ll keep for another 2 days in the shell.

Simple. Adding an Onsen Tamago to ramen adds richness and authenticity and it's so easy






Also in Recipes

Salmon, Sweet potato with Yuzu Pepper Creamy Mushroom Sauce
Salmon, Sweet potato with Yuzu Pepper Creamy Mushroom Sauce

November 01, 2019 0 Comments

View full article →

White Soy Sauce Yakisoba Recipe
White Soy Sauce Yakisoba Recipe

September 27, 2019 0 Comments

Yakisoba can be cooked without yakisoba sauce! You can cook it with our white soy sauce! 2 packets of yakisoba noodle1 tbsp of white soy sauce1 tbsp of mirin

View full article →

Autumn: Japan's Most Bountiful Season!
Autumn: Japan's Most Bountiful Season!

September 16, 2019 0 Comments

Autumn is here! We call it Shokuyoku no aki (食欲の秋) means autumn is a season for appetite. Autumn is a harvest season for potatoes and mushrooms, so dishes...

View full article →