Onsen Tamago at Sakagura: how to make it!?!?! [moved from Manhattan]
If you've ever been to Sakagura in the city, you hopefully know how amazing their onsen tamago is. I think that I, an Iranian Jew, could subsist off this minimalist but rich soup for the rest of my days. Some soup which I really have no idea what it is but it's woody, light and divine....salmon roe...umi....an egg which I assume was slow poached in the soup, and a few sprightly greens to top it off. This soup is truly heaven.
Which comes to my next question - does anyone know how to make this at home? I honestly, being rather unfamiliar with Japanese soups, have NO idea what goes into this broth.
By the way, here is a pic from yelp of the soup:
This link I found suggested it has "dashi" (I'm actually not sure what that is) and soy sauce in the broth.
Can anyone help!?
The site lists the method which is crucial to getting the texture correct.
You can easily find Dashi recipes on the net. basically it is a broth made from Kombu (Dried Kelp) and Katsuobushi (dried, fermented, and smoked skipjack tuna).
wow first of all for being an iranian jew you picked a rather under the radar (as well as under a building) local favorite. i am impressed. also your english is great, i am jealous!
i went through a japanese home cooking and sushi making phase and have made this dish and was amazed that the egg can out right. i am far from a great cook so, i bet you can make it too! dashi is very very simple you just need the ingredients. i recall using bonito in mine. do not worry, if it is a problem getting them in your country you can easily get them here. i like the dish, but i like regular tamago better, so i only made it a couple times. good luck...no i wont even say that because you do not need luck you can do it.
I doubt that the egg was poached "in" the soup. Onsen Tamago is commonly done poaching the egg in its shell for a lengthy period in hot but not boiling water inside an insulated vessel and when the shell is broken the cooked egg with soft center escapes into a soup or rice dish; sometimes a noodle dish.
The broth used is as varied as the Japanese soups can be (there are countless varieties) so trying to tie down the soup used at Sakagura would be nearly impossible.