My husband likes mentaiko (salted roe) on his rice, with pickles, and an ONSEN TAMAGO (Hot Springs Poached Egg). Over the years we started a toast version. Onsen Tamago are made by lowering eggs in bamboo baskets into the Hot Springs waters which very slowly poach the eggs. If you have the Momofuku Cookbook by David Chang and Peter Meehan, look for the Slow-Poached Eggs recipe. Their version is very close to the real thing. The photo is a real Onsen Tamago with mentaiko (spicy version of tarako) on the Japanese favorite toast--extremely thick, toasted so crusty on the outside, and soft and fluffy on the inside. I prefer a firmer, healthier bread, but be sure to cut it thick.

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