Ingredients
Scale
- 4 eggs
- 4 tablespoons shirasu baby sardines
- 1 ½ cups water
- 1 ½ Tablespoons mirin
- ½ teaspoon dashi powder
- ¾ teaspoon salt
Garnish:
1 scallion minced
2 teaspoons toasted sesame oil
Instructions
- Crack the eggs and whip them with a fork. Set aside.
- Put the water, mirin, dashi powder, and salt in a small heavy bottomed pot and stir to combine.
- Put the pot over medium high heat and bring to a simmer, 1-2 minutes.
- Lower the heat to medium low, add the sardines, and pour the eggs into the pot. Stir gently.
- Cover with a lid and cook for 4-5 minutes. The eggs will inflate and turn into a soft mousse-like consistency.
- Sprinkle with scallions, drizzle with sesame oil, and serve either in the pot or transferred to a shallow bowl.