Onsen Tamago 温泉卵

• Seafood

  • 3 g Katsuobushi

• Produce

  • 1 Scallion/green onion

• Refrigerated

  • 4 Eggs, large refrigerated

• Canned Goods

  • 1/4 cup Dashi

• Condiments

  • 1/2 tbsp Mirin
  • 1 1/2 tbsp Soy sauce

• Liquids

  • 1 liter Water

• Other

  • 200 ml (little bit less than 1 cup tap water (needs to be colder than room temp
  • A large mesh strainer
  • A ladle or mesh strainer
  • 2.5 QT saucepan with lid (make sure water will cover eggs

Found on justonecookbook.com