Egg Tofu (Tamago Tofu)

Bahan-bahan (4 porsi)

• 4 large eggs (50 g w/o shell)
• 1¼ cups dashi (Japanese soup stock)
• 2 tsp usukuchi (light-colored) soy sauce
• ⅛ tsp Diamond Crystal kosher salt
• 2 Tbsp mirin
• 150 ml dashi (Japanese soup stock) ((⅔ cup minus 2 tsp))
• 1 Tbsp usukuchi (light-colored) soy sauce
• mitsuba (Japanese parsley) ((optional))