Onsen tamago (poached egg) salad with silken tofu and tsuyu broth
Perfectly circular, perfectly yolky HOT SPRING eggs, recreated at home...try them deep fried, too!
Making Momofuku Ramen at home: 7-hour broth, 10-hour pork belly, 45-minute onsen tamago. Worth it? Totally.
A Japanese take on the classic Italian Pasta alla Carbonara with a slow cooked Onsen Tamago on top.
Soboro Donburi. Japanese rice bowl with seasoned ground chicken, scallion and egg.