Atsuyaki Tamago

In a medium bowl, gently whisk the Eggs until the yolks and whites are just combined, being careful not to incorporate too much air. Strain the whisked Eggs through a fine-mesh sieve to remove any chalazae and ensure a smooth texture.

In a separate small bowl, combine the Dashi stock, Mirin, Usukuchi soy sauce, Granulated sugar, and Salt. Whisk until the Granulated sugar and Salt are fully dissolved.

Pour the seasoned liquid mixture into the strained Eggs and gently whisk to combine.