Japanese Hot Spring Egg

Ingredients<Serves 2>

【Main ingredients】

  • Eggs / 4 pieces


          • Katsuobushi slices / 4g
          • Water / 50ml
          • Mirin / 1 teaspoon
          • Japanese soy sauce / 1 teaspoon


          • Chopped green onion / appropriate amount
          • Seven-flavor powder / appropriate amount


          1. Place the eggs into the container.

          2. Pour in boiling hot water to cover the egg noodles.

          3. Cap the bottle, put it into the body and cover it.

          4. The time is 0.5 hours and the temperature is set to 65℃.

          5. When finished, put the eggs into cold water to cool down for 5 minutes.

          6. Boil the sauce ingredients until hot, remove the bonito fillets and let cool.

          7. When tasting, open the hot spring egg and pour it into a bowl, then pour in an appropriate amount of katsuobushi sauce and serve.


          ・If you want the hot spring eggs to be more cooked, you can extend the time by 10 to 15 minutes.
          ・If slow-cooked for more than one hour, the egg yolk will be fully cooked.



          Allie Wong