Onsen egg bowl

A delicious, easy to make, bowl with a creamy egg!

Hello dear readers,

A tasty bowl that is very versatile and makes a great healthy lunch! An onsen egg is a poached egg with a glassy texture, it melts in with the rice and the taste is incomparable.

Recipe for one person:

- 1 egg;

- 1/2 sheet nori;

- 70g (1/3 cup) sushi rice;

- A splash of rice vinegar;

- a pinch of sugar;

- a few asparagus heads (or any in season veggie);

- a few strawberry (or any in season fruit);

- sesame seeds;

- a splash of soy sauce .

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Onsen egg - recipe from https://jasmineandtea.com/onsen-tamago/ :

1. Bring 4 cups of water to a boil in a medium sized pot (the water should be enough to fully cover the eggs with about an extra inch of water on top). Add a splash of vinegar to the pot to help breakdown the egg shells.

2. Remove the pot from heat and pour in the lukewarm water to cool it down. Gently drop in the eggs and cover. Let it sit for 18 minutes for silky soft eggs with a runny center, or add an extra minute or two if you want it cooked through more (I cooked it for 19 minutes).

3. Once the eggs are done cooking, drain and place into a bowl of ice water. Let it sit for 10 minutes.

4. Shred the nori sheet in a blender or mixer until small crumbs forms.

5. Rinse your rice and cook according to package description. Once cooked, add the nori bits.

6. Cook your asparagus heads in a boiling pot for 5 minutes, then season them with salt.

7. Cut up your strawberries in halves.

8. After 10 minutes, crack the bottom side of the egg and peel away the shell until the egg is able to easily slip out.

9. Add sesame seeds and nori bits for decoration and soy sauce.

Enjoy!

Audrey