Onsen Tamago

Method

1. Take 2 eggs out of the fridge at least 30 minutes before cooking. Cold eggs straight from the fridge will drop the bath temperature too far and set unevenly.
2. Make the sauce: put 2 tbsp dashi, 1 tsp light soy sauce and 1 tsp mirin in a very small pan over medium heat and bring just to a simmer, about 30 seconds, to cook off the alcohol. Taste and add 1 pinch salt if needed, then set aside to cool to room temperature.
3. Bring 1 litre of water to a rolling boil in a small saucepan with a tight lid. Take it off the heat and pour in 200 ml cold water: the bath will settle at roughly 68-70C, the temperature at which egg white just thickens but yolk sets to a custard.