Friday, October 4, 2013

Onsen Tamago (Tofu with Hot Spring Egg) -AFF featuring Japan

Okay, let's not dwell on how long I've gone missing here haha! But at least I/m back for now for a good reason. :) I realize I need some food events or even my blogger friends to get me going on my blogging lately. Well, thanks to them, Alan & Wendy etc, coming up with this Asian Food Fest and here am I again haha! Okay, enough jibbing, let's get to business! I am posting a really simple, tofu lover's, yet just so delicious dish; Onsen Tamago. In English, it means Tofu with soft boil egg. The name itself already gets me hungry! :P
I do apologies on the poor lighting on the picture...probably because I haven't been using my DSLR for too long hahaha! Anway, the dish came out lovely! Happy with the result but maybe the egg needs a wee bit more work and practice. ;) I got this recipe from the book "Harumi's Japanese cooking", author is Harumi Kurihara...quite a delightful read I must say haha!

Ingredients for Onsen Tamago (Serves 4)
600g soft/silken  (2 packs)
2 hot spring egg (recipe follows)
5g dried fish flakes (bonito flakes)
1/4 cup / 50ml soy sauce
2 tbsp mirin
1 tbsp sake / Japanese cooking wine
grated fresh white radish (my own addition)
chopped spring onion (optional)
grated ginger (optional - I omitted this)
  • Drain the tofu and wrap in kitchen paper to remove excess water.
  • Make the dressing by combining the dried fish flakes, soy sauce, mirin and sake in a sauce pot. Cook over low heat until mixture boils. Remove from fire and let mixture cools and strain. Note: If you cannot find the fish flakes/bonito, use a little concentrated fish stock to give a slight fish flavor to the dressing.
  • Cut the tofu into 4 pieces and place one piece in each bowl.
  • Scoop out a hollow in each piece of tofu.
  • To make hot spring eggs (onsen tamago): place the room temperature eggs into a wide neck flask or any container that will hold heat. Add boiling water to cover them. Leave for 10 minutes.The yolks should still be runny with the white just cooked.
  • Gently crack the egg into the cavity of the tofu squares.Place grated radish (if using), spring onion and grated ginger along side the tofu.
  • Gently pour the soy dressing over the tofu and serve. Yummy!!
This couldn't be a simpler dish to prepare. I love how the runny yolk adds on to the flavor of the dish when it is cut up and enjoyed together. So delish! And the addition of the grated white radish was added bonus! It gives the dish a slight kick to the overall taste. And soy bonito sauce is fabulous! So flavorful...I can make this anyday and go with plain tofu and taste so so good.

Do give this awesome dish a try...highly recommend it!

I am happy to submit this to this month's Asian Food Fest #1 Oct 2013 : Japan, hosted by Alan from travelling-foodies

Get in the fun guys and join in the event. Added bonus is a give away by our dear generous Alan! Hahaha! 

Signing off now, cheers and will post soon!


Alan (travellingfoodies) said...

I love the soft and delicate flavours from this dish. Harumi's recipes are really easy to follow and suitable for folks starting to venture into Japanese cooking. Hope you win the cookbook in my Giveaway! haha

Chef and Sommelier said...

Hi Bee! It has been a long while since your last post although I know you have been actively cooking through your pics in IG!

Keep them coming!

Unknown said...

Oh wow your Japanese tofu dish looks so good! Would you like to link it to this month's Little Thumbs Up as the theme is soya beans:

PH said...

Tofu and soft boiled egg also making me hungry. I like!