Like silky-smooth custard, Onsen Tamago slips into your mouth as a solid before dissolving into a rich pool of flavor on your tongue.
- 5 large eggs - 1/2 cup dashi stock - 1 teaspoon soy sauce - 1/2 teaspoon sugar - 1/2 teaspoon salt
Add 5 cups of boiling water to a rice cooker and then add 1 1/2 cups of tap water to cool it down.
Add 5 eggs straight from the refrigerator to the hot water bath. This should further cool the eggs down to about 150 °F. Set the "keep warm" function on the cooker and run for 20-25 minutes.
Add the dashi, soy sauce, sugar, and salt to a small saucepan the bring the mixture to a boil. Once the salt and sugar have dissolved, turn off the heat.
Once the timer on the eggs goes off, transfer them to a bowl of cold water to stop the cooking.
Carefully break the onsen tamago into serving bowls and drizzle a little dashi sauce around them to serve. You can also garnish with chopped scallions.