Onsen Egg

Inspiration from onsen-tamago

Ingredients
* 4 refridgrated  large eggs

1000 ml water
200 ml tap water (a bit colder than room temp)

sauce
1/4 cup dashi
1 1/2 tbsp soy sauce
3 g katsuobushi (dried bonito flakes)
1 green onion/ scallion (for garnish)
finely shredded seaweed for garnish

* I used ready dashi-based soy sauce

method
1. add 1000ml water in a small pot, cover & bring it to boil

2. once boiling, remove the pot from the heat.
- takeout the eggs from the fridge
- add 200ml cold tap water and gently submerge the cold eggs into the hot water
- immediately cover and set timer for 17 mins or longer

self made sauce
- combine dashi, mirin and soy sauce in a small sauce pan and bring to boil
- add katsuobushi  (dried bonito flakes) and turn off the heat
- let katsuobushi sink at the bottom of pan
- after 40 sec or so, strain thru the strainer and set the sauce aside for use

cut scallion into thin slices and set aside

once 17 mins have passed,  take the eggs out gently & set aside for 5 mins