Crack 2 eggs into a large bowl and add water, salt, and mirin. Mix well.

Strain the egg mixture through a sieve to achieve a smooth and jiggly texture.

Pour the strained egg mixture into a suitable container, avoiding bubbles.

Cover the container with a lid or plastic wrap, and poke one small hole for steam to escape.

Place the container in a pot filled with water. Cover the pot and bring to a boil on high heat, then reduce to low heat and steam for 12 minutes.