Longtime Honest Cooking contributor, Michelle Tchea, has debuted a new cookbook, Chefs Collective: Recipes, Tips and Secrets from 50 of the World’s Greatest Chefs, that showcases recipes from chefs around the world. Check out one of the recipes for Onsen Tamago Fu and enter to win a copy of the book.
Chefs Collective by Michelle Tchea is a book compiling recipes from rising and renowned chefs around the world. Highlighting chefs with Asian roots, family and background, food and travel expert, Michelle Tchea shares recipes, tips and secrets from the world’s greatest, in her fourth book.
Enter below to win a copy!
This recipe for Onsen Tamago Fu can be found in the book. It comes from Chef Shota Nakajima of Adana in Seattle.
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Onsen Tamago Fu and a Cookbook Giveaway
- Total Time: 80 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Silky poached eggs are elevated with a rich dashi sauce and luxurious garnish. Perfect for a special occasion.
Ingredients
- 4 eggs
- Iced water
- Salt
- 1 2/3 cups (400 ml) dashi
- 4 Tbsp mirin (rice wine)
- 4 Tbsp light soy sauce
- 2/3 oz (20 g) potato starch
- White sturgeon caviar
- 24 k gold flakes
Instructions
- Cook eggs in a sous vide or temperature-controlled machine at 62.3°C (144°F) for 1 hour.
- Place cooked eggs in iced water to prevent overcooking.
- Once cooled, carefully remove the shells and separate egg whites from yolks with a brush.
- Cure egg yolks lightly on both sides with salt and allow them to air-dry for 2 hours.
- Combine dashi, mirin, and soy sauce in a bowl. Add potato starch and boil until a silky consistency is achieved. Allow the sauce to cool.
- Pour the sauce over the egg yolks.
- Garnish with white sturgeon caviar and 24k gold flakes.
Notes
- For perfectly smooth egg whites, gently peel them under cold running water.
- If you don’t have potato starch, you can use cornstarch as a substitute, but the sauce may be slightly less glossy.
- Store leftover dashi sauce in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Sous Vide
- Cuisine: Japanese
Nutrition
- Serving Size: 1 egg
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 10
- Fiber: 1
- Protein: 7
- Cholesterol: 200
Frequently Asked Questions
What type of eggs should I use for Onsen Tamago Fu?
Use large, fresh eggs for the best results in achieving the creamy texture characteristic of Onsen Tamago.
How long should I cook the eggs to achieve the perfect onsen tamago consistency?
Cook the eggs sous vide (or in a temperature-controlled machine) at 62.3°C (144°F) for about 1 hour to achieve the signature silky, custardy onsen tamago texture.
Can I substitute the dashi stock in the recipe?
Yes, you can use vegetable broth or chicken stock as a substitute, but it may change the flavor profile slightly.
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