Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, okayu with onsen tamago. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Okayu with Onsen Tamago is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Okayu with Onsen Tamago is something which I’ve loved my whole life. They are nice and they look wonderful.
Onsen Tamago (Softly Cooked Egg) 'Onsen Tamago' is a traditional Japanese low temperature egg which is originally slow-cooked in the water of 'Onsen (hot springs)'. See great recipes for Onsen Tamago, Okayu with Onsen Tamago, Tsukimi Udon too! See great recipes for Okayu with Onsen Tamago, 'Okayu' Japanese Rice Porridge too!
To begin with this particular recipe, we must prepare a few ingredients. You can cook okayu with onsen tamago using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Okayu with Onsen Tamago:
- Make ready Okayu
- Get 1 cup of japanese rice
- Take 8 cup of water
- Make ready 30 ml of hondashi
- Get 5 ml of miso
- Prepare 5 ml of sriracha
- Take Onsen tamago
- Prepare 2 eggs
- Take garnish
- Get 30 ml of green onions
- Prepare 60 ml of seto fumi furikake
A Japanese highlight of the buffet was the Okayu. The dashi-stock Okayu is a very flavourful rice porridge dish. It is kept warm over a flame in a cast iron pot and has the bonus of seven different condiments to choose from.. Onsen tamago, edamame, Hokkaido yumepirika rice, nori, Japanese pickles.
Instructions to make Okayu with Onsen Tamago:
- cook the eggs in 65ºC/149ºF bath for 45 min and plunge the eggs in ice water
- cook the rice with 8 cups of water, miso sriracha and hondashi, the rice will be like a porridge
- put it on a plate and garnish with green onions and seto fumi furikake
Kayu may be made with just rice and water, and is often seasoned with salt. Eggs can be beaten into it to thicken it into gruel. According to my father-in-law, it's all the same. My mother used to make this when we'd. This easy, homemade Ochazuke with green tea, steamed rice, and simple savory ingredients will hit the right spot.
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