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Onsen Tamago
Ingredients
- 1000 ml water (1000 ml = about 4 cups)
- 200 ml tap water (200 ml = little bit less than 1 cup) (needs to be colder than room temp)
- 4 large eggs (refrigerated)
- ¼ cup dashi (for vegetarian use kombu dashi)
- ½ Tbsp mirin
- 1 ½ Tbsp soy sauce
- 3 g katsuobushi (dried bonito flakes) (skip for vegetarian)
- 1 green onion/scallion (for garnish)
Chrome Extension
