温泉蛋Hot Spring Egg and 溏心蛋Marinated soft-boiled egg are two different things. Onsen Tamago 温泉蛋 is cooked yolk with not fully cooked egg white. And 溏心蛋 is fully cooked egg white with half cooked yolk. Poached Egg is similar but it cooked with the shell. And it needs to be serve immediately after cooked. Onsen Tamago and Marinated Soft-boil egg can be store in refrigerator and can be served on the next day with shell on!
Recipe for Onsen Tamago:
You need: candy thermometer and oven proof saucepan. Eggs and pre-heated oven.
Recipe for 3 eggs. More time needs for more eggs cooked at one time.
Recipe for 3 eggs. More time needs for more eggs cooked at one time.
1. Preheat oven to 68℃ (155°F).
2. Use a good oven proof saucepan. Put eggs to saucepan and cover with cold water. Turn on heat to medium.
3. Use candy thermometer. Once water reach 68-70℃ (~155°F), remove saucepan from heat and transfer to preheated oven immediately.
4. Bake for around 20-25mins (longer if you cook more eggs at one time). Transfer eggs to cold bath.
5. Serve eggs with chopped green onion and/or seaweed and daishi kaeshi sauce.
(if you do not have an oven that can be set to temperature to 155°F. Turn off heat once the temperature reach 155°F. Cover saucepan and let it soak in hot water for 20 minutes. I tried this the 1st time. The egg white is too watery and the appearance does not look good. But the overall taste and quality of yolk is acceptable. )
Awase Daishi Stock + Kaeshi Recipe: (good for zaru soba/udon dipping sauce)
(makes 4 cups)
(makes 4 cups)
Ingredients:
Kombu昆布10 cm
Dried Tuna (bonito flakes)柴魚片 20-40g
Water 800-1000L
Mirin 味醂1/2 cup
Soysauce 醬油1/2 - 1 cu
Kombu昆布10 cm
Dried Tuna (bonito flakes)柴魚片 20-40g
Water 800-1000L
Mirin 味醂1/2 cup
Soysauce 醬油1/2 - 1 cu
Directions for (Awase Daishi Stock)
1. Soak Kombu into water until soft.
2. Boil water with Kombu.
3. Turn off heat once it boiled. Remove Kombu from stock.
4. Add bonito flakes to kombu stock. Turn on heat again and boil for a few minutes. Remove bonito flakes until stock is clear.
1. Soak Kombu into water until soft.
2. Boil water with Kombu.
3. Turn off heat once it boiled. Remove Kombu from stock.
4. Add bonito flakes to kombu stock. Turn on heat again and boil for a few minutes. Remove bonito flakes until stock is clear.
(Daishi Soy Dipping sauce - Kaeshi)
5. Add 1/2 cup Mirin and 1/2 - 1 cup soysauce to Daishi stock. Add some sugar according to taste (optional).
6. Bring it to a boil for 2 minutes.
5. Add 1/2 cup Mirin and 1/2 - 1 cup soysauce to Daishi stock. Add some sugar according to taste (optional).
6. Bring it to a boil for 2 minutes.
溏心蛋 Marinated Soft-boiled Egg recipe: http://winniemsfong.blogspot.com/2011/12/blog-post_27.html
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