Onsen Tamago-Style Rice Bowl
Onsen Tamago translates to “hot spring eggs”, which describes the technique of cooking creamy, soft-boiled eggs in the hot springs of Japan.
This technique re-creates the approach, and makes for an easy, simple and tasty meal by topping and mixing the eggs and seasonings on cooked rice.
The creaminess of the eggs and mayonnaise compliments the spice from the spring onions, and with the addition of our OKAZU Chili Miso, takes it to the top with an awesome umami kick.
It’s easy to make, and a truly delightful simple meal.
Ingredients
- 4 cups water (for boiling)
- 2/3 cup lukewarm water (to pour in later)
- 4 large eggs (cold or straight from the fridge)
Sauces:
- 1 Tbsp soy sauce
- Japanese mayonnaise
- 1 Tbsp OKAZU Chili Miso
Garnish with:
- thinly sliced spring onion or scallions
Directions:
- In a pot, add 4 cups of water and bring to a boil. Once it boils, remove the pot from the heat and pour in the lukewarm water to cool it down.
- Gently add the cold eggs and let it sit for 18 minutes for silky soft eggs with a runny yolk. You may add extra minute/s if you want the eggs more cooked.
- Place the eggs in an ice water bath when the timer is done, and let it sit for another 10 minutes to cool down. Drain the eggs after.
- On a bowl, scoop cooked rice, crack one egg, add the scallions, OKAZU Chili Miso and sesame oil. Mix it together until all the ingredients are well combined.
- Crack one more egg on top of the rice mixture, and garnish with Japanese mayonnaise, more scallions, and more OKAZU Chili Miso.
