00:00Hi everyone, I'm Yutuo and today on Sousashire I'm going to show you a special technique
00:03to make Japanese hot spring eggs, known as Onsen Tamago.
00:07I have a few points before we start, first your eggs should be chilling in the fridge,
00:13it's important that they're properly chilled before you start, and you will also need to
00:18chill 300ml of cold water to about 10 degrees.
00:24So first those are ready, pour 1.5 litres of water into a pot and bring it to a rolling
00:31boil. Place a lid on top to help it boil faster and prevent evaporation. Don't just fill up
00:38the pot, the measured water is important to ensure the recipe's success. You should also
00:45use smallish medium pot so that the eggs will be submerged.
00:50Once it reaches a rolling boil, turn off the heat and add the cold water from the fridge.
00:56This is going to bring the temperature down to around 80 degrees Celsius or 176 Fahrenheit.
01:03If you have a thermometer you can be more accurate, but I made this recipe so that you won't need
01:09one.
01:09As soon as you've added the cold water, add 4 eggs straight from the fridge.
01:23Place a lid on top and set a timer for 15 minutes. We're cooking these eggs in the residual heat
01:30which will make them silky and soft like onsen tamagos should be.
01:34While we wait, let's make sauce. Take a small bowl and add 2 tbsp of dashi stock,
01:41half tbsp of light soy sauce, 1 tbsp of water and a tbsp of mirin. Microwave for a minute to
01:49evaporate some of the alcohol.
01:52Ok, my timer is going off so we're going to gently remove the eggs from the water and
01:57place them in a bowl. Let them rest for 3 minutes on hot days or 5 minutes on cold days.
02:04They will continue to cook but the temperature of the environment affects how much.
02:08While you wait, prepare some cold water and ice. Then once the time is up, submerge them to
02:14stop the cooking. Rest once more for about 5-10 minutes.
02:23Ok, it's the moment of truth. Let's crack it into a bowl and add the sauce.
02:34This is a typical way to serve onsen tamago as part of a Japanese style breakfast.
02:40If it's a success, the whites should be barely set and the yolks should be silky and ooze out.
02:47I have to say I make this recipe often but I always get a little nervous cracking the first
02:52egg so I'm really happy to share this success with you.
02:55Onsen tamago is great on its own with a sauce or used as a creamy topping for spicy dishes
03:01like taco rice or dry curry which I'll be posting a video of soon.
03:07And great news, I've launched a free mobile app that makes following along with my recipes
03:11even easier. It's the perfect kitchen companion after watching my videos. You can access step
03:17by step instructions right on your phone while you cook. The download link is in the description
03:22below.
03:24Anyway, thank you for watching. I hope you enjoyed that one. If you want to learn more information
03:28about this recipe, check out the written version of my blog. The link is on the screen now.
03:33Thank you again and I hope to see you in the next one.
