Simple Japanese Onsen Tamago for a Cozy Slow-Cooked Egg Breakfast
Onsen tamago are Japanese slow-cooked eggs with softly set whites and custardy yolks. This beginner-friendly version uses pasteurized shell eggs, a precise low-temperature water bath, warm rice, and a simple soy sauce for an easy Japanese breakfast.
Servings 2
Ingredients
- 4 large pasteurized eggs in their shells about 7 ounces / 200 grams total
- 2 cups cooked Japanese short-grain rice warmed (12 ounces / 340 grams)
- 2 tablespoons soy sauce 30 milliliters
- 1 tablespoon mirin 15 milliliters
- 2 tablespoons water 30 milliliters
- 1/2 teaspoon granulated sugar 2 grams
- 2 scallions thinly sliced (about 2 tablespoons / 12 grams)
- 1/2 teaspoon toasted sesame seeds 2 grams, optional
Instructions
- Fill a large pot with enough water to cover the eggs by at least 1 inch (2.5 centimeters). Attach an immersion circulator and heat the water to 145°F (63°C).
- Gently lower the pasteurized eggs into the water bath. Cook at 145°F (63°C) for 45 minutes, keeping the eggs fully submerged.
- While the eggs cook, stir together the soy sauce, mirin, water, and sugar in a small bowl until the sugar dissolves. Set aside.
- Divide the warm rice between two bowls. When the eggs are ready, remove them from the water with a slotted spoon and gently crack two eggs over each bowl of rice.
- Spoon the soy sauce mixture over the eggs and rice. Finish with scallions and toasted sesame seeds, if using. Serve immediately.