Okayu with Onsen Tamago. You can enjoy Onsen Tamago with soy sauce and freshly cooked rice as a part of breakfast. See great recipes for Okayu with Onsen Tamago, 'Okayu' Japanese Rice Porridge too! Okayu is also used today as a weight-loss diet food to eat less rice… Whether you are on a diet or sick or not, it is still a tasty rice dish, so try it!

Sometimes okayu is cooked with stock instead of water to add flavor, but it is comforting and made simply with a few toppings to choose from, such as green onion, sesame seeds, and umeboshi (pickled apricots or plums). Originally prepared in hot spring water in Japan, this delicious egg recipe with soft silk egg whites and custard like yolk is easy to make at home. Onsen tamago are great served in noodle soups, on top of rice, or on dishes like gyudon, but I like the simplicity of the way they were served at the ryokan. You can have Okayu with Onsen Tamago using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Okayu with Onsen Tamago

You need of Okayu.
Prepare 1 cup of of japanese rice.
It's 8 cup of of water.
You need 30 ml of of hondashi.
Prepare 5 ml of of miso.
Prepare 5 ml of of sriracha.
It's of Onsen tamago.
Prepare 2 of eggs.
It's of garnish.
Prepare 30 ml of of green onions.
You need 60 ml of of seto fumi furikake.

You may fail making onsen tamago if you have never made before. I hope this video gives you some ide. Atsuyaki Tamago (厚焼き玉子) refers to thick grilled egg, but we usually just call it Tamagoyaki. The texture of Astuyaki tamago is firm and dense, and it's much easier to make.

Okayu with Onsen Tamago step by step

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.

See recipes for Okayu with Onsen Tamago too. See great recipes for Onsen Tamago, Okayu with Onsen Tamago, Tsukimi Udon too! Onsen tamago is a semi cooked egg which is traditionally slow cooked in the water of a Japanese "onsen" hot spring. The egg has a unique texture in that the. Okayu is normally made with Japanese rice, but as I cannot tolerate grains well, I used cauliflower blended with dashi stock instead.