Now almost mid in October, the weather in Tokyo get milder. It takes long time to cool down and less humidity in this year. It became much easier to spend outside.
“Hot spring egg” is half boiled egg. But the different with normal half boiled egg is coagulated egg York and liquidity egg while. As you know, Japanese hot spring is not a boiling hot, but keeping stable high temperature. The certain temperature make egg yolk coagulate faster than egg while. We Japanese eat fresh egg since it is one of the custom beside the sanitation system is reliable. This hot spring egg goes with rice bowl with chicken/meat and fresh fish sashimi.
Menus on Oct 12th
Amakara kara-age don with hot spring egg
Cucumber sesame dressing
Simmered eggplant with dashi-soy sauce
rice/ miso soup
Many thanks for the great time!