Onsen Tamago (Japanese Soft-Cooked Egg with Soy Broth)

seriouseats.com

Jake

subheading: For the Eggs:

4 large eggs

subheading: For the Broth (optional; see note about substituting instant dashi):

2 tablespoons (30ml) mirin

2 teaspoons (8g) sugar

½ cup (120ml) soy sauce

¾ cup (180ml) homemade or instant dashi

Thinly sliced scallions, for garnish

Directions at seriouseats.com

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