Japanese soft-cooked egg with soy broth (Onsen tamago) from Serious Eats

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Accompaniments: Vegetarian mazemen with beans and egg (Broth-less ramen with savory beans)

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Notes about this recipe

  • Rinshin on August 12, 2016

    I made this as written and tasted the mixture of 1 part kaeshi to 3 parts dashi made from katsuobushi (dried bonito flakes) and to me the sauce may be ok for soba/somen dipping sauce since it's normally 1 part kaeshi to 3-4 parts dashi but it was much too strong for delicate nature of onsen tamago sauce. It should be more like 1 part kaeshi to 5-6 parts dashi. The proportion for hot soba soup is normally 1 part kaeshi to 8-9 parts dashi. The photo shows very dark sauce and it's normally lighter in color. Also, kaeshi should normally be kept in cool place for 1 week for the flavors to meld before combining with dashi.

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