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Nitamago Ramen Eggs

Nitamago Ramen Eggs

  • serves 6-12
  • 22 minutes
  • spend

Soft boiled eggs seasoned with soy sauce, Nitamago Ramen Eggs are an indispensable accompaniment to a hot bowl of ramen. Much like every chef has their own recipe for chili or bolognese, there’s no one way to make Nitamago Ramen Eggs, but we’ll let you in on our secret method!

Easy to make, the most difficult part of this recipe is patience! On the flip side, if you can resist eating them for long enough, Nitamago Ramen Eggs are great for making the day before for picnics or lunchbox treats.


6 eggs
50ml tsuyu
50ml cooking sake
25ml soy sauce
25ml mirin
1 tsp ginger paste

How To Prepare

  1. 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.

  2. 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.

  3. 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.

  4. Add seasoning sauce and eggs to a sealable container. Gently rotate the eggs to make sure they’re evenly covered in sauce, then leave for 1-2 days in the refrigerator. Enjoy with a warm bowl of tonkotsu ramen.

Tips and Information

- For the full ramen experience, why not make your own BBQ Pork Chashu and luxe up your own homemade Japanese Ramen Noodles.
- These eggs are delicious in ramen, but they also make tasty bento lunch box additions or fillings for seriously satisfying onigiri rice balls.