Onsen Tamago - Japanese Spring Eggs

 

https://www.youtube.com/watch?v=oIxhFn_BVtg

https://www.justonecookbook.com/onsen-tamago/

Ingredients: 1 liter (about 4 cups) water 200 ml (little bit less than 1 cup) tap water (needs to be colder than room temp) 4 large eggs, refrigerated Sauce ¼ cup dashi (Awase Dashi recipe video in Note) ½ Tbsp. mirin 1 ½ Tbsp. soy sauce 3 g katsuobushi (dried bonito flakes) 1 scallion/green onion for garnish You will also need: 2.5 QT saucepan with lid (make sure water will cover eggs) A ladle or mesh strainer A large mesh strainer