| 1 Serving | |
| Rice | 1 portion |
| Hot spring egg (raw eggs can be used) | 1 |
| Scallions | 1 tbsp |
| Maguro (tuna) Shuto | 1 tsp |
| Wasabi | Small amount |
Directions
| 1. | Onsen (hot spring) eggs are served on top of warm rice. | |
|---|---|---|
| 2. | Next to the egg, the rice is topped with Maguro (tuna) Shuto. Wasabi is served on the edge of the bowl. | |
| 3. | Mix the egg and Shuto well before eating. | |
Tips and Pointers
An easy way to get the egg to stay on top of the rice is to make a dent in it. 【What is Ontama…?】 Onsen tamago (hot spring eggs) are a type of soft boiled eggs with the yolk soft and the egg white only half done. There are also soft boiled eggs called 'Ondo (temperature) Tamago' or 'Yu (boiled water) Tama' （egg). Also, eggs which have been steamed in hot springs (onsen) or boiled in hot water are called onsen tamago, regardless of whether they are hard or soft.
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Used in this recipe!
Tuna Shuto
Maguro (tuna) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.
http://en.shiino.co.jp/recipe/detail.php?no=82