Onsen Tamago

Eggs slow-cooked in hot spring-temperature water until the white is barely set and the yolk remains silken.

Ingredients

• 1 kg fresh salmon fillets
• 300g ramen noodles
• 2 tsp minced garlic
• 2 tsp cracked black pepper
• 1/4 cup neutral vegetable oil
• a generous handful of napa cabbage
• a handful of fresh chives, chopped
• a drizzle of bonito flakes
• 500ml chicken stock
• 1 tsp white sesame seeds

Instructions

1. 1

   Gather and prep the nori sheets and fresh salmon fillets, measuring everything out so it is ready to go.

2. 2

   Heat toasted sesame oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and shiitake mushrooms, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the fresh salmon fillets, season with cracked black pepper, and cook until just done, about 15 mins.

5. 5

   Warm the nori sheets alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the nori sheets and spoon the cooked mixture over the top.

7. 7

   Drizzle with toasted sesame oil and finish with a sprinkle of shiso leaves.

8. 8

   Serve immediately while everything is warm.

💡 Tips