Onsen Tamago

Instructions

1. Prepare water bath
   Bring 4 cups of water to 167°F (75°C). Use a thermometer to monitor the temperature. If you don't have a thermometer, bring water to a boil and then let it cool for about 5-7 minutes.
2. Cook the eggs
   Gently place room temperature eggs in the hot water. Cover the pot and maintain the temperature between 149-167°F (65-75°C) for 30-45 minutes. The whites should be soft and custard-like, while the yolks remain runny.
3. Prepare the sauce
   While eggs are cooking, combine soy sauce, mirin, dashi, sugar, and sake in a small saucepan. Bring to a simmer over medium heat, then reduce heat and cook for 2-3 minutes until slightly thickened. Remove from heat and let cool.
4. Cool and peel eggs
   After cooking, transfer eggs to a bowl of room temperature water for 5 minutes. Carefully crack and peel each egg, being gentle as the whites will be delicate and soft.
5. Serve
   Place each egg in a small bowl. Pour the sauce around the egg, not on top. Garnish with chopped green onion, nori strips, and grated ginger if desired. Serve immediately.