Onsen Tamago (Japanese Hot Spring Egg)

Bahan-bahan (4 porsi)

• 4¼ cups water ((1 L))
• 4 large eggs (50 g w/o shell) ((refrigerated; DO NOT use more than 4))
• ¾ cup tap water ((200 ml; colder than room temperature))
• ¼ cup dashi (Japanese soup stock)
• ½ Tbsp mirin
• 1½ Tbsp soy sauce
• 2 Tbsp katsuobushi (dried bonito flakes) ((skip for vegetarian))
• green onion/scallion