Prepare the ingredients: 3 eggs, 250-300ml water, kombu, 1/3 tbsp sugar, 1/4 tbsp salt, and 1 tbsp mirin.

Soak the kombu in cold water for 15-20 minutes.

Beat the eggs and mix in the salt, sugar, and mirin.

Add the kombu-infused water to the egg mixture.

Strain the mixture through a sieve to remove egg clumps and bubbles.

Skim off any foam on the surface using a paper towel.

Place a kitchen towel in a pot with water to stabilize the dish during steaming.

Cover the dish with plastic wrap or foil and place it in the pot.

Steam on very low heat for 10-15 minutes.