Perfect Onsen Egg Recipe Silky Custardy Japanese Eggs - Arora's Recipe

Ingredients

• 4 Large Eggs (must be fresh, refrigerated)
• 5 Litres / 10 cups Boiling Water (for the bath)
• 2 Litres / 8 cups Cold Water (for the bath)
• 60 ml / 1/4 cup Dashi Stock (or low-sodium vegetable stock)
• 30 ml / 2 Tbsp Soy Sauce (preferably Japanese shoyu)
• 30 ml / 2 Tbsp Mirin (Japanese sweet rice wine)
• 5 ml / 1 tsp Caster Sugar (superfine sugar)
• A pinch of Shichimi Togarashi
• Finely Chopped Spring Onion or Chives