Bring 1L water to a boil in a small, heavy bottomed saucepan. Turn off the heat and add
200ml cold water. Gently add eggs (eggs have to be completely submerged in the saucepan). Cover saucepan with lid and leave for 12 minutes (in winter this can take 13- 14 minutes). Take eggs out and leave at room temperature for 3-4 minutes. Set aside.
2 large eggs
Fill saucepan with 4 cups of water and add kelp and let it sit for 10 minutes. Bring water to a boil. Just before water starts to boil take out the kelp. Discard kelp or save it for another use.
10 cm*6cm piece kombu
Add in katsuobushi (dried bonito flakes) and let it brew in the broth for at least 10 minutes or until katsuobushi (dried bonito flakes) have sunk to the bottom of the saucepan.
1 cup katsuobushi
Drain broth over fine mesh/ colander and discard katsuobushi (dried bonito flakes). There should be 3 – 3 1/3 cups dashi broth.
Bring water to a boil in a large pot. Cook soba as per packet instructions. Rinse with hot water. Drain well.
180 g 90 x 2 Hakubaku Organic Soba Noodles
Add soy, mirin and salt to dashi and bring to a boil to evaporate alcohol from mirin. Set aside and reheat when serving.
2 tablespoons soy sauce, 3 tablespoons mirin, 1/4 teaspoon salt
In a bowl add 1⁄2 the soba noodles and pour in 1⁄2 the broth. Gently break onsen egg into a small dish and then slide the egg on top of the soba noodles. Top with 2 slices of kamaboko (fish cakes) and spring onions. Repeat with the rest of the ingredients into another bowl.
1 spring onion, 8 slices kamaboko