tips membuat Onsen Tamago dan Ajitama telur ala jepang

Menikmati Telur Setengah Matang ala Jepang: Onsen Tamago dan Ajitama

Telur merupakan salah satu bahan makanan yang kaya akan protein dan bisa diolah dalam berbagai cara. Di Jepang, salah satu metode memasak telur yang populer adalah merebusnya setengah matang, menghasilkan tekstur yang lembut dan cita rasa yang khas.

Dua jenis telur rebus setengah matang yang terkenal adalah Onsen Tamago dan Ajitama. Meski sama-sama berbasis telur rebus, keduanya memiliki cara memasak dan karakteristik yang berbeda. Jika Anda ingin menikmati hidangan khas Jepang ini di rumah, berikut adalah panduan lengkapnya.

Baca juga : Hidangan Wajib Ada di Meja Makan Saat Bulan Ramadan

Onsen Tamago: Telur Lembut dengan Tekstur Creamy

Nama Onsen Tamago secara harfiah berarti “telur onsen,” karena tradisi memasaknya berasal dari air panas alami di pemandian Jepang. Ciri khasnya adalah putih telur yang lembut dan sedikit padat, sementara kuning telur tetap creamy.

Cara Membuat Onsen Tamago:

  1. Panaskan air hingga suhu sekitar 75°C. Menggunakan termometer sangat disarankan untuk memastikan suhu yang tepat.
  2. Masukkan telur dengan hati-hati ke dalam air panas.
  3. Rebus selama 13-18 menit, tergantung ukuran telur dan suhu air.
  4. Setelah matang, segera pindahkan telur ke dalam air es dan biarkan selama 30 menit agar proses memasak terhenti.
  5. Kupas telur dengan perlahan, lalu sajikan. Hasilnya adalah telur dengan tekstur unik, sempurna untuk dinikmati dengan kecap asin atau saus dashi.

Ajitama: Telur Berbumbu yang Lezat untuk Ramen

Jika Anda pernah menikmati ramen Jepang, kemungkinan besar Anda pernah melihat Ajitama—telur setengah matang yang kaya rasa karena direndam dalam bumbu. Proses ini membuat Ajitama memiliki rasa gurih yang lebih dalam dibandingkan Onsen Tamago.

Cara Membuat Ajitama:

  1. Pilih telur berkualitas baik dan keluarkan dari kulkas agar mencapai suhu ruangan.
  2. Rebus air hingga mendidih, lalu masukkan telur dengan hati-hati.
  3. Masak selama 7 menit agar kuning telur tetap lembut dan tidak terlalu matang.
  4. Pindahkan telur ke dalam air es dan diamkan selama 5 menit untuk menghentikan proses memasak.
  5. Kupas telur dengan hati-hati.
  6. Campurkan kecap asin, mirin, gula, dan air, lalu rendam telur dalam campuran ini selama beberapa jam hingga semalaman agar bumbunya meresap sempurna.

Tips Memasak Telur Setengah Matang yang Sempurna

  • Gunakan telur berukuran seragam agar kematangannya merata.
  • Pakai panci yang cukup besar untuk memastikan telur terendam sempurna dalam air.
  • Hindari merebus terlalu lama agar kuning telur tetap creamy dan lembut.
  • Eksperimen dengan waktu memasak untuk mendapatkan tingkat kematangan yang sesuai dengan selera Anda.

Perbedaan Onsen Tamago dan Ajitama

Meski sama-sama telur setengah matang ala Jepang, perbedaan utama antara keduanya adalah pada tekstur dan rasa:

  • Onsen Tamago lebih menonjolkan tekstur lembut dan creamy tanpa tambahan bumbu.
  • Ajitama tidak hanya berfokus pada tekstur, tetapi juga pada rasa yang kaya karena direndam dalam bumbu khas Jepang.

Coba di Rumah dan Temukan Favorit Anda!

Memasak telur setengah matang ala Jepang adalah cara sederhana untuk menambah variasi dalam hidangan sehari-hari. Onsen Tamago cocok untuk dinikmati dengan saus ringan, sementara Ajitama sempurna sebagai pelengkap ramen atau nasi hangat.

Dengan sedikit kesabaran dan eksperimen, Anda bisa menikmati telur ala Jepang dengan hasil yang tak kalah dari restoran. Jadi, metode mana yang menjadi favorit Anda?

27 thoughts on “tips membuat Onsen Tamago dan Ajitama telur ala jepang

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