Make one of the most important accompaniments to any serving of ramen with nitamago ramen eggs. Soft-boiled eggs marinated in a multi-flavoured seasoning, these eggs are an indispensable accompaniment to a hot bowl of ramen. Prepare this recipe a couple of days in advance, and try also serving them as part of a picnic lunch or in a bento.
In a pan, bring to the boil enough water to cover all your eggs. When the water has begun to simmer, add the eggs and cook over a medium heat for 7 minutes.
In a separate pan, add tsuyu, cooking sake, soy sauce, mirin, pepper and ginger. Bring to the boil, then remove from heat and leave to cool.
When eggs are finished cooking, plunge into ice water and leave to sit for 5 minutes. Carefully peel the shells while the eggs are still in the water.