Onsen Tamago, or “hot spring eggs“ in Japanese, are slowly poached in the shell in volcanic hot spring water. This creates the most luxurious, silky egg whites and custard-like yolks. Learn how to make this delicious, easy recipe at home with my foolproof method.
RECIPE & INGREDIENTS: https://www.justonecookbook.com/onsen...

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CHAPTERS
0:00 – Intro
0:33 – Prepare the "hot spring" water
1:00 – Add the eggs
1:12 – Make the dashi soy sauce
1:40 – Remove the eggs and set aside
1:47 – Cut the green onions
1:52 – Serve
2:00 – Other ways to enjoy onsen tamago
2:25 – Outro

🎙️ Voiceover: Me 🙋🏻‍♀️
🎥 Filming and Editing: Jason (  / xninjason  )

Let's cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.

I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!