Tamago Fuwafuwa — Fluffy Egg Soup

Mix the dashi, soy sauce, salt and pepper. Put 360 ml in a lidded saucepan and reserve 40 ml. Heat the saucepan, covered, over medium heat.

Beat the eggs with the reserved 40 ml broth and mirin using a hand mixer until creamy and very foamy, at least 4–5 minutes.