Onsen Egg in Chilled Dashi Broth

1. In a small saucepan, bring the soy sauce, dashi stock, sugar, and mirin up to a boil to dissolve the sugar. Once dissolved, remove from the heat and allow to cool for a bit before adding 1/4 cup of ice.
2. Bring a medium sauce pot filled with water up to 165-167 F degrees. Monitor the heat of the water with an instant read thermometer. You can turn up or cut off the heat entirely.
3. Gently lower the eggs into the water. Cook for 13 minutes at a steady 165-167 F degree temperature.
4. Once cooked, transfer the eggs to an ice bath and allow to cool for five minutes. At this point, add the ice to the dashi and soy mixture.
5. Crack the eggs into a bowl. Ladle a few tablespoons of sauce, top with thinly sliced scallions, and enjoy. Optional: serve the eggs and broth with rice.