If you've ever been to Sakagura in the city, you hopefully know how amazing their onsen tamago is. I think that I, an Iranian Jew, could subsist off this minimalist but rich soup for the rest of my days. Some soup which I really have no idea what it is but it's woody, light and divine....salmon roe...umi....an egg which I assume was slow poached in the soup, and a few sprightly greens to top it off. This soup is truly heaven.
Which comes to my next question - does anyone know how to make this at home? I honestly, being rather unfamiliar with Japanese soups, have NO idea what goes into this broth.
By the way, here is a pic from yelp of the soup:
This link I found suggested it has "dashi" (I'm actually not sure what that is) and soy sauce in the broth.
Can anyone help!?