Try this traditional Japanese egg recipe for breakfast today

You can make your own onsen tamago without heading out to a hot spring


4 eggs


For the broth:

1/2 cup soy sauce

2 tbsp mirin

2 tbsp granulated sugar

1 1/2 cup dashi stock



Finishing salt (e.g. Maldon or Himalayan pink sea salt) and black sesame seeds (optional)


  1. Cook eggs using stovetop: In a small saucepan, bring to boil enough water to cover eggs. Gently lower eggs into water and cook for six minutes for soft- or eight minutes for medium-boiled eggs.
  2. Shock in ice bath.
  3. Make kaeshi (soy mirin broth): In a small saucepan over medium heat, bring to simmer soy sauce, mirin, and sugar until dissolved, stirring frequently; remove from heat. Let cool to room temperature or chill as desired.
  4. To serve, stir together kaeshi and dashi broth. Peel eggs and arrange one in each bowl with optional scallions or sesame seeds.
  5. Pour approximately four ounces of broth into bowls and season with finishing salt.


See more of Patricia Poniente’s recipes here.

TAGS: eggs nolisoliph onsen tamago recipe