Sous Vide:Onsen tamago(Hot spring eggs)温泉蛋 (with Video)

Sous Vide:Onsen tamago(Hot spring eggs)温泉蛋 

Very simple to do. It is my friend's favourite snack/appetizer. And it is very easy to prepare and inexpensive.

Ingredients:

Egg

Sauce:

Dashi Stock (You can make it yourself, or buy Dashi Powder stock in store) see recipe below

Soya Sauce

Mirin

Decoration: (and to increase flavour)

Bonito Flakes

Roasted Sesame seeds

Seaweed (cut in small pieces)

green onions (chopped)

Directions:

Put eggs in Preheated Sous vide bath 64°C/ 147°F for 1 hour.

Serve with Dashi Stock. Add a bit of soya sauce and mirin according to taste. 

Sprinkle Bonito Flakes, Roasted Sesame seeds and Seaweed. (I also add a piece of Uni too) optional.

Dashi stock Recipe:

Ingredients: 1 oz Dashi Kombu (Dried Kelp), 1/2 cup bonito flakes, 1 L water

Directions

1. Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
2. Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
3. Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.