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Onsen Tamago (Poached egg in a dashi broth)
Servings:
5
people
Calories:
105
kcal
Author:
Steve Paris
Trying to sum up this simple dish in words is difficult, and actually seems pointless. This is simply a flavour explosion, so difficult to describe, and yet so easy to create at home.
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Ingredients
5
eggs
1
cup
dashi
1/4
cup
soy sauce
buy a good quality one
1
Tbsp
mirin
1
tsp
sugar
umibudo
sea grapes
2 1/2
tsp
finely chopped truffle slices
from truffle slices preserved in oil - optional
2 1/2
tsp
truffle oil
Instructions
Bring the dashi, soy sauce, and mirin to a simmer and add the sugar.
Stir until dissolved. Allow to cool, then keep in the refrigerator until ready.
Have the eggs at room temperature.
Eggs - sous vide method
Cook the eggs with an immersion circulator (sous vide) at 63 degC for 60 minutes.
Transfer to an ice bath to stop the cooking.
Eggs - traditional method
Cook the eggs in a large saucepan of water maintained at 75 degC for 11 minutes.
Transfer to an ice bath to stop the cooking.
Plating
Warm the eggs in 40 degC water for 2 minutes.
Carefully crack the egg, draining off any watery egg white, then place the remaining white and yolk into a serving bowl.
Pour 1/4 cup of the soy dashi broth around the egg.
Top with 1/2 tsp finely diced truffle (if using) and a stem of sea grapes.
Drizzle 1/2 tsp truffle infused oil over the dashi.
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