Onsen Tamago Fu and a Cookbook Giveaway
Recipe Type: Side
Cuisine: Japanese
Serves: 4 servings
  • 4 eggs
  • Iced water as needed
  • Salt as needed
  • 400 ml (131/2 fl oz / 13/5 cups) dashi
  • 4 Tbsp mirin (rice wine)
  • 4 Tbsp light soy sauce
  • 20 g (2/3 oz) potato starch, mixed with 3½ Tbsp water
  • White sturgeon caviar
  • 24k gold flakes
  1. Cook eggs in a sous vide machine or a temperature-controlled machine at 62.3°C (144°F) for 1 hour.
  2. Place cooked eggs in iced water to prevent eggs from overcooking.
  3. Once cooled, carefully remove shell. Separate egg white from egg yolk with a brush. Cure egg yolks slightly on both sides with salt. Allow egg yolks to air-dry for 2 hours.
  4. Combine dashi, mirin and soy sauce in a bowl. Add potato starch mixture and boil until a silky consistency is obtained. Allow sauce to cool before pouring over egg yolks.
  5. Garnish with white sturgeon caviar and 24k gold flakes.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/onsen-tamago-fu-cookbook-giveaway/