＊Egg should be room temp.
＊卵は必ず室温に戻します。
Ingredients for onsen tamago
: 1000ml water (4 US cup)
: 2 egg (room temp)
: 7 inch pot (18cm)
: 1 tbsp katakuri starch (corn starch)
: 1 tbsp water
Ingredients for bean sprout namul
: 150g moyashi (bean sprout)
: 1 tsp sesame oil
: 1/2 tsp salt
: 1 tbsp sesame seeds
: 5g grated garlic
Ingredients for beef topping
: 60g thinly sliced beef
: 1 tbsp soy sauce
: 1 tbsp mirin
: 1 tsp sugar
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